Adapted from Saveur
1 tbsp. ground turmeric
2 tsp. garam masala
2 tsp. curry
6 cloves garlic, crushed
1 1/2 tbsp. chopped ginger*
1 medium-sized jalapeño, stemmed and chopped
1 (28-oz.) can whole peeled tomatoes, undrained
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1⁄4 cup non-fat Greek yogurt
Kosher salt, to taste
6 tbsp. unsalted butter
1 tsp. coriander seeds
1⁄2 tsp. cumin seeds
1 tbsp. paprika
1 medium yellow onion, finely chopped
1 cup heavy cream
Cilantro leaves, for garnish
Cooked basmati rice or warmed Naan, for serving
In a blender, purée turmeric, 1 teaspoon garam masala, curry, garlic, ginger, jalapeños, and 1⁄2 cup water. Put paste into a bowl. In the same blender, purée tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5–6 minutes; set aside.
Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4–6 minutes. Add paprika and onions; cook until soft, 6–8 minutes. Add remaining paste; brown for 5–6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6–8 minutes. Stir in remaining 1 teaspoon masala and chicken; season with salt. Serve with garnishes and rice or Naan.
*I keep a jar of ginger in my refrigerator. It is easy and you don't have to mess with peeling and chopping!