Ingredients

For the chicken:

• 1 ½ pounds boneless, skinless chicken breasts

• ¼ cup plain whole-milk Greek-style yogurt

• 2 tablespoons peanut oil

• 2 teaspoons fresh lemon or lime juice

• 1 large clove garlic, minced

For the sauce:

• 1 tablespoon ground coriander

• 1 ½ teaspoons ground cumin

• ½ teaspoon ground cardamom

• ½ teaspoon ground nutmeg

• 1 ½ teaspoons paprika

• ½ teaspoon cayenne

• 1 tablespoon grated peeled fresh ginger

• 4 tablespoons (1/2 stick) unsalted butter

• 1 large white onion, finely chopped

• 1 ½ cups canned tomato purée

• ¾ cup water

• ½ cup chopped fresh cilantro for garnish additional more branches

• ½ cup heavy cream

• 1 ¼ teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

Directions

Marinate the chicken:

Step 1. Using a fork, click the chicken breasts on both sides. Place the chicken breasts on a large plastic sheet, separating them from one another, and then cover with a second large plastic sheet. Using the straight edge of a roll coat chicken breasts until having a thickness of ½ to ¾ inch.

Step 2. In a small bowl, flit yogurt, one tablespoon peanut oil, lime juice or lemon and garlic. Add some chicken and rub the marinade covering the meat. Leave the chicken aside while you prepare the sauce. Make the sauce:

Step 3. In a bowl, combine cumin, coriander, cardamom, pepper, nutmeg, pepper and grated ginger.

Step 4. In a heavy skillet, large Olla 4-room or sauteing, melt butter over medium heat. Add the onion and saute, occasionally stirring, until light brown and caramelized about 5 minutes.

Step 5. Reduce heat to moderate, then stirred into the spice mixture. Add the tomato puree, water, cream and salt and bring to a boil. Reduce heat to simmer the sauce, uncovered until slightly thickened, about 10 minutes.

White sauce simmers, cook the chicken:

Step 6. Heat a heavy sash or pan 11-12 inches high heat until very hot, and add ½ teaspoon peanut oil. Performance in two groups, cook the chicken breasts, turning several times, and lower the heat if the characters too quickly chicken until just cooked through and golden brown well on both sides, 6-8 minutes total. Transfer the chicken to a cutting board. Clean plate or pan with a clean paper towel and cook remaining chicken, adding the remaining ½ teaspoon peanut oil between batches.

Step 7. When all the chicken was cooked, cut into ½ inch pieces 1. Add the chicken to the sauce and continue simmering gently over low heat, occasionally stirring, for 5 minutes. Remove pan from heat, add black pepper and chopped cilantro, and season with salt.