Murgh Kari Chicken Curry

Gather all necessary components for the dish.\nSeason the chicken breasts with a generous amount of salt, specifically 2 teaspoons. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until it reaches a deep, rich brown color on all sides. Transfer the cooked chicken breasts to a plate and set them aside for the time being.

Reduce the heat to a medium level and add the onion, garlic, and ginger to the remaining oil in the skillet. Cook and stir until the onion becomes soft and translucent, taking anywhere from 5 to 8 minutes. Stir in the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow it to heat together for approximately 1 minute while stirring constantly.

Add the tomatoes, yogurt, 1 tablespoon of chopped cilantro, and another teaspoon of salt to the mixture; stir until everything is well combined.

Return the chicken breasts to the skillet along with any remaining juices from the plate. Pour in 1/2 cup of water and bring to a boil, turning the chicken to coat it evenly with the sauce. Sprinkle some garam masala and 1 tablespoon of cilantro over the top of the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, taking around 20 minutes. Use an instant-read thermometer inserted into the center to check that it reads at least 165 degrees F (74 degrees C). Drizzle with lemon juice before serving.