Jeeems Homemade Chicken Curry Masala

• 2- 1/4 pounds Boneless Chicken Breast
• 3- 1/2 ounces, fluid Oil Or Ghee (clarified Butter)
• 3 whole Onions, Chopped
• 3 whole Ripe Tomatoes, Chopped
• 1/2 teaspoons Deggi Mirch (Indian Paprika)
• 1/2 ounces, weight Chicken Masala Powder (approximately 1 Tablespoon)
• Salt To Taste
• 3- 1/2 ounces, fluid Natural (unflavored) Yogurt
• 2 ounces, fluid Water
• 1/2 ounces, fluid Lime Or Lemon Juice
• 18 ounces, weight Kasoori Methi Leaves (See Note Below)

1. Wash, trim and cut chicken to your desired size and set aside.
2. Heat ghee or oil in a pan and fry chopped onions until golden.
3. Add chopped tomatoes, deggi mirch and stir well.
4. Add chicken masala powder and salt to taste and stir fry this mixture for 2 or three minutes.
5. Add chicken to the mixture and fry the chicken pieces for 10 minutes.
6. Add yogurt and water; mix.
7. Reduce to low heat, cover and simmer for 20 minutes.
8. Prevent it from sticking to the pan.
9. Add lime juice and kasoori methi leaves.
10. Stir and serve.
11. Note: The cook at Namaste Orange says you can substitute fennugreek leaves for the kasoori methi leaves but I havent tried this.
12. Either of these can be found at a cooking supply store that handles Indian food, or if youve got plastic, they can be purchased easily online.

chicken, fluid oil, onions, tomatoes, deggi, masala, salt, fluid natural, water, lemon juice, methi

Taken from tastykitchen.com/recipes/main-courses/jeeeme28099s-homemade-chicken-curry-masala/ (may not work)