Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Skinned chicken breasts

  2. 3 tablespoons 45ml Salt

  3. 1/2 cup 118ml Oil

  4. 1 1/2 cups 93g / 3 1/3oz Finely chopped onions

  5. 1 tablespoon 15ml Minced garlic

  6. 1 1/2 tablespoons 22ml Finely chopped ginger

  7. 1 tablespoon 15ml Cumin

  8. 1 tablespoon 15ml Turmeric

  9. 1 tablespoon 15ml Coriander

  10. 1 tablespoon 15ml Ground cayenne pepper

  11. 1/2 cup 118ml Water

  12. 1 Crushed tomatoes - (15 oz.)

  13. 2 tablespoons 30ml Fresh cilantro - chopped

  14. 1/2 cup 118ml Yogurt

  15. 1 tablespoon 15ml Garam masala

  16. 1 tablespoon 15ml Fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet and simmer for 20 minutes.


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