• 4 chicken breasts, diced
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 1 jar of tomato puree, mixed with an equal volume of water
• 2 teaspoons of ground cayenne pepper
• 3 teaspoons of garam masala
• 1 teaspoon of ground cumin
• 1 teaspoon of ground turmeric
• 8 cardamom pods
• ½ teaspoon of ground ginger
• ½ teaspoon of ground coriander
• Juice of ½ lemon

Garnish

• Fresh chiles
• 1 pinch of garam masala
• Freshly-chopped coriander leaves

1. Heat a large skillet or saucepan over medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly.
2. Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes.
3. Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds.
4. Add the diced chicken. Cook, stirring, until the chicken is cooked through.
5. Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan.
6. Simmer for 30 minutes stirring occasionally. If the sauce starts to stick to the pan add some water.
7. Remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt. Stir and let simmer uncovered for 10 to 15 minutes.
8. Serve with garnishes.