Murgh Kari (Indian Chicken Curry)

Ingredients

2 lb. boneless breasts
2 t salt
1/2 c cooking oil
1 1/2 c chopped onion
1 T minced garlic
1 1/2 t minced ginger
1 t curry powder
1 t ground cumin
1 t ground tumeric
1 t ground coriander
1 t cayenne pepper (or to taste)
1 T water
1 (15oz.) can crushed tomatoes
1 c plain yogurt
1 T chopped cilantro
1 t salt
1/2 c water
1 t garam masala
1 T chopped cilantro
1 T lemon juice

Directions

Sprinkle chicken breast with 2t salt
Heat oil in high heat, partially cook chicken until browned, transfer to plate
Reduce heat, add onion, garlic, ginger until translucent - about 8 min.
Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 T water into onion mixture
Allow to heat together, about 1 min while stirring
Mix tomatoes, yogurt, 1 T cilantro, 1 t salt
Return chicken to skillet along with any juices
Pour 1/2 c water, bring to boil, coating chicken with sauce
Sprinkle garam masala and 1 T cilantro over chicken
Cover skillet and simmer until chicken is done in center and juices are clear - approx 20 min
Sprinkle w/ lemon juice before serving