FOR THE CHICKEN:
Combine salt, cumin, coriander, and cayenne in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour.
Meanwhile, whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.
FOR THE SAUCE:
Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, serrano, tomato paste, and garam masala and cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, and ½ teaspoon salt and bring to boil. Reduce heat to medium low, cover, and simmer for 15 minute stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
TO COOK THE CHICKEN:
While sauce simmers, adjust oven rack 6 inches from heating element and heat broiler. Set wire rack in rimmed baking sheet lined with aluminum foil (or line broiler pan with foil). Using tongs, dipchicken into yogurt mixture (chicken should be coated with thick layer of and arrange on prepared rack.
Discard excess yogurt mixture.
Broil chicken until thickest part registers 160° and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
Let chicken rest for 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, season with salt to taste, and serve. (Sauce can be made ahead, refrigerated for up to 4 days and gently reheated before adding hot chicken.)
Serve with chicken tikka masala with hot and fresh Basmati rice, garlic butter rice, fresh homemade Naan bread or flatbread.