Ingredients:
• 3 tablespoons olive oil
• 1 cup onion, chopped
• 1 tablespoon ginger-garlic paste
• 1 bay leaf or 1 sprig curry leaves
• 1 green chili pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 2 skinless, boneless chicken breast halves – cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1 tablespoon lemon juice
• 2 tablespoons cilantro, chopped
Spices:
• 3 tablespoons curry powder
• 1 teaspoon Garam Masala
• 1/2 teaspoon Kashmir Chili powder
• 2in. cinnamon stick
• 3 green cardamom
• 4 cloves
• 1 teaspoon paprika
• 1/4 teaspoon turmeric
• 1 teaspoon coriander
Directions:
• Heat olive oil in a skillet over medium heat.
• Add the whole spices: cinnamon stick, green cardamom, cloves and bay leaf.
• Stir in the chopped onion and chili and sauté until onion is lightly browned, about 7-8 minutes.
• Add ginger-garlic paste and sauté for 1 minute.
• Add tomatoes, turmeric, and salt. Mix well and continue cooking for 7 more minutes.
• Turn down the heat to low. Stir in the yogurt, garam masala, Kashmir chili powder, sugar, and curry powder.
• Add chicken pieces, cilantro, tomato paste, and coconut milk.
• Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes.
• Remove bay leaf, green cardamom, clover, and cinnamon stick and stir in lemon juice.
• Simmer 5 more minutes.
• Serve
