• 2 tsp. canola oil
• 1 1/2 c. chopped onions
• 1 Tbsp. fresh ginger
• 2 tsp. chopped garlic
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1.2 tsp. ground cardamom
• 1 tsp. ground turmeric
• 1/2-1 tsp. cayenne
• 2 tsp. mustard oil
• 1/8 tsp. ground fenugreek seed
• 1 tsp. mustard seeds
• 2 tsp. lime juice
• 3 Tbs. chopped fenugreek leaves

8 boneless chicken breast halves
Peel and chop the ginger.  Heat the canola oil in a frying pan.  Add onions, ginger and garlic and stir for 2 minutes.  Reduce heat to low.  Add about 2 Tbsp. water.  Continue cooking until onions are golden brown.  In a food processor or blender, process the cooked onion mixture and 1/4 c. water to a paste.  Add the coriander, cumin, cardomom, cayenne and fenugreek seed to the paste mixture.  Process just to combine.  Heat the mustard oil to smoking point in a large frying pan.  Add the mustard seeds and cook until they crackle.  Add the chicken breasts and lightly brown on both sides.  Add the ground paste mixture and stir for 1 minute.  Add about 1 cup of water, bring to a boil.  Reduce the heat and simmer, covered, 10-15 minutes or until chicken is tender and cooked.  Add more water if necessary during cooking to prevent burning and sticking.  Stir occasionally.  Add the fenugreek leaves and cook until tender.  Sprinkle with lime juice before serving.

From Indian Light Cooking by Ruth Law.