Spicy Chikan Curry

1Marinate the chicken breast (2 lbs) in yogurt, ginger, and garlic for 1 hour.

2Grill the marinated chicken until cooked through, then cut into bite-sized pieces.

3In a separate pan, heat oil and sauté onions (2) until golden brown.

4Add the pureed tomatoes (4) and cook until the oil separates from the mixture.

5Stir in the garam masala (1 tsp), cumin powder (1 tsp), coriander powder (1 tsp), turmeric, chili powder (½ tsp), paprika (½ tsp), cinnamon (½ tsp), cardamom (½ tsp), and cloves (½ tsp).

6Add the grilled chicken pieces and coat them in the spice mixture, cooking for 5 minutes.

7Pour in the coconut milk (½ cup) and simmer for 15 minutes.

8Garnish with fresh cilantro before serving.

9Serve hot with steamed rice or naan bread.