Serve with basmati or regular white rice.

Makes 4 servings.

INGREDIENTS

  • 4skinless boneless chicken breast halves, cut into 2-inch pieces
  • 1/4cup fresh lemon juice
  • 1/2teaspoon ground turmeric
  • 2tablespoons vegetable oil
  • 1large onion, chopped
  • 1tablespoon minced fresh ginger
  • 1/2teaspoon cumin seeds
  • 114 1/2-ounce can diced tomatoes in juice
  • 1teaspoon chili powder
  • 3/4teaspoon salt
  • 1/4teaspoon paprika
  • 2tablespoons sour cream

    DIRECTIONS

    Mix chicken, lemon juice and turmeric in medium bowl. Marinate 30 minutes.


    Heat oil in large skillet over medium heat. Add onion, ginger and cumin seeds and sauté until onion is tender, about 5 minutes. Add chicken with marinade; sauté until most of marinade evaporates, about 3 minutes. Add tomatoes with juices, chili powder, salt and paprika. Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked through and sauce thickens, about 8 minutes longer. Remove from heat. Mix in sour cream. Season with salt and pepper.