Serves 6.

4 boneless skinless chicken breasts, cut into bite-size pieces

1 cup plain yogurt

1 tbl. fresh lemon juice

3 tbls. Rajah tandoori masala (See note)

2 tbls. Rajah garam masala, divided (See note)

2 tsps. cayenne pepper, divided, or to taste

2 tbls. minced fresh ginger, divided

2 tbls. minced fresh garlic, divided

3 tsps. salt, plus extra to taste

2 tbls. vegetable oil

1 large onion or 2 medium onions

1 large tomato or 2 medium tomatoes

2 tsps. butter

1 tbl. MTR pav bhaji masala (See note)

2 tsps. ground cumin

1 cup heavy cream

1/4 cup chopped fresh cilantro

Fresh cilantro sprigs for garnish

1. Chop chicken into small, bite-size pieces.

2. In a large bowl, combine yogurt, lemon juice, tandoori masala, 1 tablespoon garam masala, 1 teaspoon cayenne, half the ginger, half the garlic and 2 to 3 teaspoons salt. Stir in chicken, make sure all pieces are covered in the red tandoori mixture, cover and refrigerate for 1 hour.

3. Put the oil into a skillet. Add entire contents ? the marinade and the chicken ? to the skillet. Stir-fry the chicken until the pieces are red with spices and very little liquid is left. Set aside.

4. Grind the onion in a blender until it is liquid and set aside.

5. Grind the tomato in a blender until it is liquid and set aside.

6. To make the sauce, melt butter in a large heavy skillet over medium heat. Saut? the remaining ginger and garlic in the butter.

7. Add remaining 1 tablespoon garam masala, pav bhaji masala, cumin, remaining teaspoon of cayenne and salt to taste. Stir in the onions and keep frying until the oil separates a bit.

8. Stir in tomatoes and cook on medium heat until sauce thickens, about 20 minutes. Add chicken and simmer for 10 minutes.

9. Stir in the cream and add cilantro, leaving a little for garnishing. Sauce should have the consistency of a gravy. If it’s too thick, add ? cup of water.

10. Transfer to a serving platter and garnish with fresh cilantro.

Note: These masalas are available at local Indian food stores. Rajah and MTR are brand names. Garam, tandoori and pav bhaji are different types of masalas.