For the Chicken:

1. Combine the spices and press it into the patted dry chicken.  Place the chicken in the fridge for 30-60 minutes
2. In a large bowl, whisk the sour cream, oil, ginger and garlic and set it aside.

For the Tikka Masal Sauce:

1. Heat the oil in a Dutch oven over medium heat.  Add onion and cook until light golden brown (about 10 minutes).  Stir in the garam masala, tomato paste, garlic, ginger and serrano and cook until fragrant (3 minutes).  Add the crushed tomatoes, sweetener and salt and bring to a boil
2. Reduce the medium-low, cover and simmer for 15 minutes, stirring occasionally
3. Remove the dish from the heat, cover and keep warm

To Cook the Chicken:

1. Position the top oven rack 6 inches from the heating element and heat the broiler.  Line a rimmed baking sheet with foil and place wire rack over the sheet
2. Using tongs, dip the chicken in the sour cream mixture and arrange on the wire rack
3. Broil the chicken until lightly charred and thickest part of breast measures 160 degrees F. (10-18 minutes), flipping chicken halfway.

To Assemble the Chicken Tikka Masala:

1. Allow the chicken to rest for 5 minutes and then cut into 1-inch chunks.  Stir the chicken into the warm sauce
2. Season with additional salt to taste and serve