CHICKEN MASALA

4-6 large boneless skinless chicken breast halves*

4 tbsp oil

3 medium onions diced into 1/2 inch pieces

5 cloves garlic minced

1 inch piece of ginger finely grated

3 large tomatoes diced

1 tsp turmeric powder

1 1/2 tbsp red chili powder

1 1/2 tbsp masala powder

One large bunch fresh coriander leaves finely chopped

Juice from a large lemon

2 Serrano chiles thinly sliced

Salt to taste

Cut the chicken pieces into cubes and set aside. In a large heavy bottomed dutch oven, add the oil and as the oil is getting hot add the onions. Cook the onions on medium heat until they turn golden to dark brown, making sure you don't burn the onions.

At this point, add the grated ginger and garlic, turmeric powder, red chili powder, and the masala powder. Stir well to mix the spices and the onions for a few minutes.

Now add the tomatoes and stir well. Cook on medium to low flame until the oil slowly starts separating from the vegetables. The chicken is added at this stage along with its juices, and then cooked on low flame until well done. You can add few tablespoons of water now and then to make sure the dish does not dry out while cooking.

After the chicken is done, turn off the fire and add the lemon juice, fresh coriander leaves Serrano chiles and salt to taste. Serve hot with rice or bread.

*Options for chicken:

Extra firm tofu

Chick peas

Potato