Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        skinned chicken breasts
   3      tablespoons   salt
     1/2  cup           oil
   1 1/2  cups          finely chopped onions
   1      tablespoon    minced garlic
   1 1/2  tablespoons   finely chopped ginger
   1      tablespoon    cumin
   1      tablespoon    turmeric
   1      tablespoon    coriander
   1      tablespoon    ground cayenne pepper
     1/2  cup           water
   1      can           crushed tomatoes -- (15 oz.)
   2      tablespoons   fresh cilantro -- chopped
     1/2  cup           yogurt
   1      tablespoon    garam masala
   1      tablespoon    fresh lemon juice

Preparation:

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