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Ingredients
|
Quantity
|
|
Skinned chicken breasts
|
2 pounds
|
|
Salt
|
3 tbsp
|
|
Oil
|
½ cup
|
|
Onions – finely chopped
|
1 ½ cup
|
|
Minced garlic
|
1 tbsp
|
|
Ginger – finely chopped
|
1 ½ tbsp
|
|
Cumin
|
1 tbsp
|
|
Turmeric
|
1 tbsp
|
|
Coriander
|
1 tbsp
|
|
Ground cayenne pepper
|
1 tbsp
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|
Water
|
½ cup
|
|
Crushed tomatoes
|
1 can (15 oz)
|
|
Fresh cilantro – chopped
|
2 tbsp
|
|
Yogurt
|
½ cup
|
|
Garam masala
|
1 tbsp
|
|
Fresh lemon juice
|
1 tbsp
|
Sprinkle chicken breasts with 2 t of the salt. In a large skillet,
heat the oil over high heat. Add the chicken breasts in batches, browning on
both sides. Transfer chicken to a plate and set aside.
Add the onions, garlic, and ginger to the remaining oil. Saute for
8 minutes over medium high heat. Stir in the cumin, turmeric, coriander,
cayenne, and one tablespoon of water. Stir well for about one minute. Add the
tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of
salt.
