It is margarine chicken, kadhai chicken, chicken tikka masala, homemade chicken korma, or chicken sauce formula, each dish is extraordinary and takes into account distinctive taste buds. Delicious lumps of chicken stewing relaxed in a spunky sauce, shipping off an enticing smell that just can't be disregarded. Chicken curry is a definitive group pleaser and a flat-out must-host on an Indian supper get-together menu.


  • Boneless chicken breast halves - 2 pounds skinless.
  • Salt
  • Water
  • Oil - 1/2 cup
  • coriander
  • Tomatoes
  • Fresh cilantro
  • Curry powder
  • lemon juice
  • Chopped onion - 1 ½ cup
  • yogurt - 1 cup
  • Garlic
  • Ginger
  • Cumin seeds
  • Turmeric
  • Pepper
  • 1 teaspoon garam masala


  • Sprinkle the chicken pieces with 2 teaspoons salt.
  • Heat the skillet, and heat the oil somewhat cook the chicken in the hot oil in groups until totally sautéed. Move the seared chicken pieces to a plate and put them away.
  • Decrease the hotness under the skillet to medium-high; add the onion, garlic, and ginger to the oil staying in the skillet and cook and mix until the onion turns clear around 8 minutes.
  • Mix the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion combination; permit to warm together for around 1 moment while mixing. Blend the tomatoes, yogurt, 1 tablespoon slashed cilantro, and 1 teaspoon salt into the combination.
  • Return the chicken bosom to the skillet alongside any juices on the plate. Pour 1/2 cup water into the blend; heat to the point of boiling, turning the chicken to cover with the sauce.
  • Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and stew until the chicken pieces are as of now not pink in the middle and the juices run clear around 20 minutes.
  • Sprinkle with lemon juice to serve.