2 ¼poundsboneless skinless chicken breasts, tenders, or thighs,cut into bite-sized pieces
1 1½teaspoonsgaram masala
4garlic cloves.roughly chopped
2-inchpiece ginger,roughly chopped
2very ripe tomatoes,chopped (substitute 2 to 2 ½ cups canned crushed tomatoes if tomatoes aren't very ripe)
3tablespoonsoil or ghee
⅔cupthick plain yogurt(strained regular yogurt or Greek-style both work)
Mix the cumin, coriander, garam masala, cardamom, and turmeric together and rub it into the chicken.
Put half the onion with the garlic, ginger, and chopped tomato in a food processor or blender and puree into a smooth paste.
Heat the oil in a medium Dutch oven over medium-high heat, add the remaining onion, the cloves and cinnamon and fry until the onion is softened and translucent. Add the tomato and onion paste and stir for 5 minutes. Season with salt, to taste. Stir in the yogurt until smooth and then add the spiced chicken.
Bring to a boil, then reduce the heat, cover and simmer for 40 to 50 minutes until the chicken is cooked through and the sauce has come together. Stir the ingredients occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer for several minutes uncovered toward the end of the cooking time. Season with salt to taste and serve with basmati rice or naan.