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 (which is 8 halves in this case). Season both sides of the chicken.

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 it until it's completely browned on both sides. The chicken will finish cooking later when added to the curry sauce, so you don't have to cook it through at this point. Set the browned chicken aside. Add a second batch of chicken to the skillet to cook until it's browned, then set it 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 and Liquids

   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. Then, add 1 (15 ounce) can of crushed tomatoes and 1 cup of plain yogurt. Stir these together with the spices and onions. Bring the sauce to a low simmer.

6. 6.Simmer Chicken in Sauce

   Add 1 tablespoon of the chopped fresh cilantro and 1 teaspoon of salt to the sauce. Stir everything together. Then, add the browned chicken to the sauce, turning the chicken pieces to coat them evenly with the curry sauce. Pour a half cup of water into the skillet and bring the curry to a simmer.

7. 7.Finish Cooking

   Sprinkle the curry with 1 teaspoon of garam masala and the remaining 1 tablespoon of chopped cilantro. Stir everything and flip the chicken again. Cover the skillet and simmer the chicken for about 20 minutes. To check for doneness, insert an instant-read thermometer into the center; it should read at least 165 degrees Fahrenheit. When the chicken is done, sprinkle it with the remaining fresh lemon juice.

8. 8.Serve

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