2 Tbsp lemon juice
1 1/2 Tbsp ground turmeric
2 Tbsp garam masala
2 Tbsp ground cumin
3 lb chicken breasts
1/2 c butter
4 tsp vegetable oil
2 medium onions, diced
1/4 tsp garlic powder (or 4 cloves, fresh)
1 tsp powdered ginger (or 3 tbsp fresh, grated)
1 Tbsp cumin seeds
1/4 tsp cinnamon
1 can crushed tomatoes (15 oz) or petite diced tomatoes (crushed is better)
1 can mild diced green chilies
salt to taste
2/3 c chicken stock
1 1/2 c cream (half and half works in a pinch, but the end product will have more heat to it)
3 Tbsp ground almonds
1/2 bunch cilantro leaves (stems removed)
Mix yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl. Dice the chicken breasts and mix them with yogurt mixture. Cover and refrigerate.
In a large pot (or very large frying pan), melt butter into oil. Add onions. Cook until translucent. Add the cumin seeds (and ginger and garlic if using fresh). Cook until onions are as tender as you like them.
Add the cinnamon, garlic powder, ginger powder, tomatoes (undrained), chilies (drained), and salt. Simmer for 10 minutes to let flavors blend.
Add the chicken mixture. Cook 5 minutes, then add chicken stock. Bring to a boil. Stir in cream and simmer until the chicken is cooked through. Add almonds. Cook 5 minutes more and then remove from heat.
Serve over rice, garnish with cilantro leaves.
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