Prep Time : 5 minutes
Cook Time : 30 minutes 
Yield : 4 servings 

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Ingredients:

2 tablespoons neutral oil or clarified butter (ghee)
1 large onion
3 tablespoons grated ginger
1 tablespoon grated garlic
2 tablespoons tomato paste
2 teaspoons garam masala
1/2 teaspoon chili powder
1 cup water
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup plain yogurt (I use greek yogurt)
Salt and pepper to taste
Cooked rice for serving

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Directions:

Put the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap (or inside a freezer bag, removing all the air).

Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

Pan fry the chicken in a little oil until browned on both side (about 3-4 minutes per side) or grill until done.  

Transfer to a cutting board and when cool enough to touch, cut into 1 1/2 inch pieces.

OR if you are like me and don't want to take the time, and you are pan cooking the chicken, cut the chicken in 1 1/2 inch pieces and cook until done. 

Set aside.

In a heavy pot such as a dutch oven, heat the oil over medium heat.

Add the onion and cook gently until golden, about 20 minutes

Add the ginger, garlic, tomato paste, chili powder, and garam masala.

Add a little oil if necessary to allow the ingredients to blend into a thick-yet-runny consistency, and cook until the flavors have begun to marry and are very fragrant, 3-4 minutes.

Add the water and stir until the mixture is smooth, and season to taste with salt and pepper. Add the chicken and cook gently over medium heat until they are just cooked through, about 4 minutes.

Remove from the heat and stir in the yogurt quickly.

Serve immediately with rice.

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Nutrition:

Aprox. 287 calories (includes 1/2 cup long grain white rice)

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My notes:  

I absolutely love Indian food and for me, I love it spicy so I add extra garam masala.  Also, this recipe can be made with cooked shrimp.  Serve with steamed green beans, or roasted broccoli, and naan (we prefer garlic naan).  If you want garlic naan and can't find it in the store, use standard/regular naan, brush the naan lightly with olive oil and fresh garlic and heat per the package's instructions.

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Recipe found on: http://www.seriouseats.com (with shrimp)