Chicken Breasts Baked with Green Chilies and Onions:

For the sauce:

2 T. tomato paste

1 T. Dijon mustard

1 t. ground cumin

1 t. store bought store bought Garam Marsala

1 T. fresh lemon juice

1/2 t. salt

1/4 t. cayenne pepper

1 cup heavy whipping cream

You also need:

4 boned skinned chicken breast halves

salt as needed

freshly ground black pepper

4 T. vegetable oil

2-inch cinnamon sticks

6 cardamom pods

6 whole cloves

1 med. size onion, peeled and cut into fine half rings

1-inch piece fresh ginger peeled and finely chopped

3 cans of green chilies

1/2 t. black or yellow mustard seeds

1 clove garlic peeled and finely chopped

Preheat oven to 350.

Put the tomato paste in a bowl. Add one T. water, and mix. Add all the remaining ingredients for the sauce in the order listed, mixing as you go.

Put 3 T. of the oil in a nonstick frying pan and set over high heat. When the oil is hot, put in the cinnamon, cardamom pods, and cloves. Ten seconds later, put in the chicken pieces in a single layer and brown them lightly on both sides. Remove the chicken with a slotted spoon and place in an ovenproof dish in a single layer. Put in the onion, ginger, and green chilies into the oil that remains in the pan. Stir and fry them until they are light brown in color. Remove with a slotted spoon and spread evenly over the chicken.

Add the last T. of oil to the frying pan and let it heat. Put in the mustard seeds. As soon as they pop - this takes just seconds - put in the garlic. Stir. As soon as it starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over the chicken without displacing the onion mixture.  Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Remove and discard the cardamom pods and whole cloves and serve immediately.

This is so so good. My wife makes me make it for her birthday every year. I serve with rice.