4 boneless, skinless, chicken breasts, cut into small cubes
1 lb ripe tomatoes, chopped
2 large white onions, finely chopped
3 cloves garlic, crushed
2 red chilies, minced (with or without seeds)
1 lime, juiced
1 (1/2-inch) piece ginger, peeled and grated
1 1/2 to 3 C water, as needed
3 Tbsp ghee or vegetable oil
2 tsp ground cumin
2 tsp chili powder, or to taste
1 tsp garam masala (if you can find it at grocery store)
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
salt and pepper, to taste
Season chicken cubes with salt and pepper and set aside.
Heat ghee in a large skillet or Dutch oven and sauté chopped onions until softened and tender. 5-6 minutes.
Add garlic, chilies, and grated ginger. Cook 2 minutes, or until fragrant.
Add turmeric, paprika, cumin, coriander, and chili powder. Mix well.
Add seasoned chicken. Cook for 3-4 minutes, or until chicken is golden brown.
Add chopped tomatoes and water. Bring mixture to a boil.
Cover and reduce heat to low. Simmer for 30-40 minutes, stirring occasionally. Note: if sauce looks too dry, stir in more water as needed.
After 40 minutes, stir in garam masala and lime juice, taste, and adjust seasoning, if necessary.