Indian Chicken Curry

Tuesday dinner was Indian style chicken curry as I had to use the package of Naan mix from Muji brand. (it seems like Muji stores overseas don't deal with aliment but they have real good stuff, in case you have a way to order online!)  Japanese style curry is also delicious but I like authentic Indian flavor better because I believe it's one of the most delicate and complex foods in the world.  Sweet, sour, spicy, salty, sharp, mild, bitter, umami...every adjective of the taste is in a bowl of well made curry, in harmony.  I tried to make chicken curry several times with different blend of spices each time but none of them had convinced me until last night, jackpot, the best ever.  

Besides the perfect portion of each spice, my secret is caramelized onion, cooked until it's sweet and umami is concentrated.  It plays the key supporting role in my curry.  This recipe may take some time but outcome is definitely rewarding.  
*Garam masala is a blend of pepper, cardamom, cumin, cinnamon and cloves, and my curry mix contains turmeric, coriander, garlic, fennel, oregano parsley and chili.  Hence many of the spices are duplicated but it's better not to omit any.

-Mar. 4 grocery shopping € 22.87/ € 210.66 left

Ingredients (2-3 servings)
350g/12oz chicken breast
150g/5.3oz natural/low fat yogurt
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
2 medium onions
2-3 tomatoes 
3 tbsp. butter
2/3 tsp. grated garlic
1 tsp. grated ginger

1/4 tsp. ginger powder
1 tsp. coriander powder
1/4 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. cinnamon powder
1 tsp. curry powder
1/8 tsp. cardamom
1/2 tsp. garam masala
1 tsp. salt
a pinch of pepper

Directions
1. Clean and cut chicken into bite sizes.  In a bowl or plastic bag, mix chicken, yogurt, turmeric and 1/4 tsp. cumin and let it rest in fridge for at least 3 hrs. (can prepare from night before)
2. Chop onions and cook in a skillet with 2 tbsp. butter until caramelized. (It took me 30-40min.)
3. Meanwhile, grate ginger and garlic.  Chop tomatoes finely.  Prepare the mixture of all the spices from ginger powder and below but garam masala.
4. When onion is browned, add another tbsp. of butter, ginger&garlic and cook for 2 min. 
5.  Add spice mixture and cook another 2 min. to coax flavor out.
6.  Add tomato and cook for 1 min. then add chicken together with yogurt marinade.
7.  Salt&pepper, add garam masala and cook chicken through for about 7-8min.