Indian chicken curry (murgh kari) recipe

Chicken second courses Indian cuisine

2 pounds skinless, boneless chicken breast halves 2 teaspoons salt ½ cup cooking oil 1½ cups chopped onion 1 tablespoon minced garlic 1½ teaspoons minced fresh ginger root 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon water 1 (15 ounce) can crushed tomatoes 1 cup plain yogurt 1 tablespoon chopped fresh cilantro 1 teaspoon salt ½ cup water 1 teaspoon garam masala 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lemon juice