Ingredients
2 pounds skinless, boneless chicken breast halves,
2 teaspoons salt, ½ cup cooking oil, 1 ½ cups chopped onion, 1 tablespoon minced garlic, 1 ½ teaspoons minced fresh ginger root, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon cayenne pepper, 1 tablespoon water, 1 (15 ounce) can crushed tomatoes, 1 cup plain yogurt, 1 tablespoon chopped fresh cilantro, 1 teaspoon salt, ½ cup water, 1 teaspoon garam masala, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lemon juice
Directions
– Sprinkle the chicken breasts with 2 teaspoons salt. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
– Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.
– Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine. Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken. Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.
– Drizzle with lemon juice to serve.