DIRECTIONS:
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Sprinkle chicken breasts with 2 teaspoons of the salt.
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In a large skillet, heat the oil over high heat.
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Add the chicken breasts in batches, browning on both sides.
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Transfer chicken to a plate and set aside.
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Ad the onions, garlic, and ginger to the remaining oil.
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Sauté for 8 minutes over medium high heat.
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Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of
water.
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Stir well for about one minute.
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Add the tomatoes, one tablespoon of the cilantro, yogurt, and remaining
teaspoon of salt.
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Add the chicken and any accumulated juices.
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Pour in the remaining water.
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Bring to a boil, turning chicken about to coat with the sauce.
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Sprinkle with garam masala and remaining tablespoon of cilantro.
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Cover skillet and simmer for 20 minutes.
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