My friend Barry gave me this great recipe. It is delicious and bursting with flavor! You will find these spices in Indian specialty or most large grocery stores. There are spices here that you might not already have, but once you make the initial investment, you are prepared to make any number of dishes in 30 minutes or less!

First, make a curry powder, known in parts of India as Garam Masala.

Ingredients:

• 1/2-inch long cinnamon stick
  or 1tbsp of ground cinnamon
• 2 tbsp cumin seeds
• 2 tbsp ground coriander
• 1 tbsp cardamom pods, shelled
• 1 tsp whole cloves
• 1 tbsp black pepper corns
• 1 tsp ground turmeric

Let cool. Transfer spices to a grinder or blender and blend until smooth. Store in an airtight jar.

Now prepare the body of the dish, called Murgh Kari.

Ingredients:

• 2 lb. skinned chicken breasts
• 3 tsp salt
• 1/2 cup oil
• 1 1/2 cup finely chopped onions
• 1 tbsp minced garlic
• 1 1/2 tsp finely chopped ginger
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp ground cayenne pepper
• 1/2 cup water
• 1 - 15 oz. can crushed tomatoes
• 2 tbsp fresh cilantro, chopped
• 1/2 cup yogurt**
• 1 tsp garam masala
• 1 tbsp fresh lemon juice

Directions:

• Chop boneless chicken breasts into chunks, sprinkle with 2 tsp of salt.
• In a large skillet, heat oil over high heat. Brown chicken and set aside.
• In the same skillet, add the onions, garlic, and ginger to the remaining oil. (You may need to add a little more oil.)
• Saute for 8 minutes over medium-high heat, or until onions are clear.
• Stir in the cumin, turmeric, coriander, cayenne, and 1 tbsp of water. Stir well for about one minute.
• Add tomatoes, one tbsp of cilantro, yogurt, and a dash of salt.
• Add the chicken back in along with any accumulated juices. Add water.
• Bring to a boil, turning chicken to coat with the sauce.
• Sprinkle with Garam Masala and remaining tbsp of cilantro. Cover skillet and simmer for 20 minutes.

**If using regular yogurt, drain liquid off the yogurt before using.