Indian Chicken Curry

SPRINKLE salt on chcken.

HEAT oil in a large skillet over high heat.

Partially COOK the chicken in the hot oil in batches until completely browned on all sides; TRANSFER browned chicken breasts to a plate, RESERVING any juuices from cooking; SET aside.

.REDUCE the heat to medium; ADD onion, garlic, and ginger to the remaining oil in the skillet.

COOK, stirring, until onion turns soft and translucent, 5 to 8 minutes.

STIR in curry powder, cumin, tumeric, coriander, cayenne, and 1 tablespoon of water.

HEAT, STIRRING, for 1 minute.

ADD tomatoes, yogurt, cilantro, and 1 teaspoon salt to mixture; STIR to combine.

RETURN chicken breast to skillet, along with any reserved juices.

POUR in 1/2 cup water; BRING to a boil; TURN chicken to coat with the sauce.

SPRINKLE garam masala and 1 tablespoon cilantro over the chicken.

COVER the skillet; let SIMMER until the breasts are no longer pink and juices run cleart, about 20 minutes (a meat thermometer inserted in center should read at least 165 degrees F.

DRIZZLE with lemon juice to serve.