Indian Chicken Curry (Murgh Kari)

Ingredients

• 2 pounds skinless , boneless chicken breast halves
• 2 teaspoons salt
• 0.5 cups cooking oil
• 1.5 cups chopped onion
• 1 tablespoon minced garlic
• 1.5 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 can crushed tomatoes , 15 ounce
• 1 cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 0.5 cups water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.

5. 5

   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.

6. 6

   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.

7. 7

   Drizzle with lemon juice to serve.