Meat Tika

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½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

1 teaspoon table salt

2 - 2.5 pounds some kind of meat

2 cups plain yogurt

2 Tablespoons oil

2 medium garlic cloves, minced (about 2 teaspoons)

1 Tablespoon minced fresh ginger

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Masala Sauce

3 Tablespoons tallow

1 medium onion, diced fine

2 med garlic clove, minced or pressed

2 teaspoons minced fresh ginger

1 fresh serrano chile, ribs and seed removed, flesh minced

1 Tablespoon tomato paste

1 Tablespoon garam masala

2 14.5oz can diced tomatoes

2 teaspoons sugar

½ teaspoon table salt

1 cup heavy cream

¼ cup chopped fresh cilantro leaves

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1. For the Tika - combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of meat with spice mixture, pressing gently to mixture adheres. Place meat on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger, set aside.

2. For the sauce - Heat oil in a large Dutch oven over over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8-10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to a boil. Reduce heat to med-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip meat into yogurt mixture (should be coated with thick layer) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil meat until thickest parts are done and some edges are browned, roughly 10 to 18 minutes, flipping meat halfway through cooking.

4. Let meat rest 5 minutes, then cut into 1 inch chunks and stir into the warm sauce. (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve with rice