Servings: 6 | Prep: 20m | Cooks: 40m | Total: 1h
Calories: 427 | Carbohydrates: 14.7g | Fat: 24.3g | Protein: 38.1g |
Cholesterol: 95mg
2 pounds skinless,
boneless chicken breast
1 teaspoon cayenne pepper
2 teaspoons salt 1 tablespoon water
1/2 cup cooking oil 1 (15 ounce) can crushed
1 1/2 cups chopped
1 cup plain yogurt
1 tablespoon minced
1 tablespoon chopped fresh
1 1/2 teaspoons minced
fresh ginger root
1 teaspoon salt
1 tablespoon curry
1/2 cup water
1 teaspoon ground
1 teaspoon garam masala
1 teaspoon ground
1 tablespoon chopped fresh
1 teaspoon ground
1 tablespoon fresh lemon juice

  1. Sprinkle the chicken breasts with 2 teaspoons salt.
  2. Heat the oil in a large skillet over high heat; partially cook the
    chicken in the hot oil in batches until completely browned. Transfer
    the browned chicken breasts to a plate and set aside.
  3. Reduce the heat under the skillet to medium-high; add the onion,
    garlic, and ginger to the oil remaining in the skillet and cook and stir
    until the onion turns translucent, about 8 minutes. Stir the 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. Mix the tomatoes, yogurt, 1 tablespoon
    chopped cilantro, and 1 teaspoon salt into the mixture. Return the
    chicken breast to the skillet along with any juices on the plate. Pour
    1/2 cup water into the mixture; bring to a boil, turning the chicken to
    coat with the sauce. Sprinkle the garam masala and 1 tablespoon
    cilantro over the chicken.
  4. Cover the skillet and simmer until the 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). Sprinkle with lemon juice to serve.