Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder and fry the spices for two minutes. Add chopped tomatoes and keep stirring it for ten minutes until the butter leaves the spices. Add chicken cubes and stir them in to get the pieces nicely coated.

Add 1/2 cup of water, cover and leave the chicken to cook on low heat for fifteen minutes. Remove the lid, stir the chicken and cook for ten more minutes. When the butter starts to come out, add 1/4 cup of water, sprinkle in garam masalah and thinly chopped coriander leaves, cover the pan and cook for an additional five to six minutes.

• Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have a paste. Add yogurt, lemon and pepper. 
• Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the gones so the pieces lay flat.
• Add the chicken to the yogurt and turn so that all surfaces as well coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight and up to a day and a half. Turn when you think of it.
• To cook, remove breasts from the marinade and wipe off all but a thin coating. Broil or grill about 6 inches from the heart for 6 to 8 minutes per side, or until throughly cooked. Meat will brown somewhat, but whould not char. Serve at once.