1. Heat 2 tbsp oil in a large, high walled saute pan or dutch oven over medium heat. 2. Saute onions until deep golden. 3. Add garlic and all spices. 4. Stir 1 minute. 5. Remove from pan and cool to lukewarm. 6. Puree tomatoes and yogurt in processor or blender until almost smooth. 7. Add onion mixture and puree until almost smooth. 8. Season masala to taste with salt and pepper. 9. Heat remaining 2 tbsp oil in same pan and and saute chicken until halfway done, about 10 minutes. 10. Stir in coconut milk, cillantro, green onions, lemon juice and prepared masala. 11. Bring to a simmer and cook until chicken is done, about 10 minutes more. 12. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
