Step-by-Step Instructions

1. 1.Prepare Ingredients

   Chop 1.5 cups of onion and 2 tablespoons of fresh cilantro. Mince 1 tablespoon of garlic and grate 1.5 teaspoons of fresh ginger root. Squeeze 1 tablespoon of fresh lemon juice.

2. 2.Season Chicken

   Sprinkle 2 teaspoons of salt over 2 pounds of skinless, boneless chicken breast halves (8 halves in this case). Season both sides.

3. 3.Brown Chicken

   Heat 0.5 cup of oil in a large skillet over high heat. Add some of the chicken to the hot oil and cook until it's completely browned on both sides. The chicken will finish cooking later in the curry sauce, so it doesn't need to be cooked through at this point. Set the browned chicken aside. Add a second batch of chicken to the skillet and cook until browned. Set aside.

4. 4.Sauté Aromatics

   Reduce the heat to medium-high. Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook and stir them until the onion turns translucent, which should take about 8 minutes.

5. 5.Add Spices

   Add 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1 teaspoon of cayenne pepper, and 1 tablespoon of water to the skillet. Stir the mixture for about 1 minute.

6. 6.Combine with Tomatoes and Yogurt

   Add 1 (15 ounce) can of crushed tomatoes and 1 cup of plain yogurt to the skillet. Stir these together with the spices and onions until well combined. Bring the sauce to a low simmer.

7. 7.Season Sauce

   Add 1 tablespoon of the chopped fresh cilantro and 1 teaspoon of salt to the sauce. Stir everything together.

8. 8.Add Chicken to Sauce

   Add the browned chicken pieces to the simmering sauce. Turn the chicken pieces to coat them evenly with the curry sauce.

9. 9.Simmer Curry

   Pour 0.5 cup of water into the skillet and bring the curry to a simmer.

10. 10.Final Spice Addition

    Sprinkle the curry with 1 teaspoon of garam masala and the remaining 1 tablespoon of chopped cilantro. Stir everything and flip the chicken again to ensure even coating.

11. 11.Cook Chicken Through

    Cover the skillet and simmer the chicken for about 20 minutes.

12. 12.Check Doneness and Finish

    To check the chicken for doneness, insert an instant-read thermometer into the center; it should read at least 165°F (74°C). When the chicken is done, sprinkle it with the fresh lemon juice.

13. 13.Serve

    Serve the Indian Chicken Curry with basmati rice and naan bread, and garnish with more fresh cilantro.