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Add the chicken, yogurt, salt, cumin, allspice, and cinnamon to a medium sized bowl and stir together to coat the chicken. Refrigerate for 30 minutes.
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Add 2 tablespoons of vegetable oil to a large pan over medium-high heat. Once the oil is hot, add the chicken and sear on each side for 2-3 minutes. Remove the chicken from the pan and set aside.
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Turn the heat down to medium and add a bit more oil to the pan. Add the onions, garlic, and ginger and cook for 2-3 minutes. Add in the spices and cook for 30 seconds stirring constantly. Stir in the chicken stock, crushed tomatoes, and seared chicken. Turn the heat to low and simmer for 10 minutes stirring occasionally until the sauce is slightly reduce. Stir in the heavy cream and continue to simmer for 4-5 minutes stirring occasionally. Taste the sauce to see if any salt needs to be added. Serve over cooked rice topped with cilantro.