1. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 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 boil. Reduce heat to medium-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.

2. FOR THE SHRIMP: While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).

3. Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Serves 4 to 6