This recipe is from the 660 Curries cookbook. It is delish.
Breast of Chicken in an Onion-Tumeric Sauce (Pyaaz Murghi)
4 tablespoons canola oil
1 small red onion, coarsley chopped
1 teaspoon coarse sea salt
1/4 teaspoon ground tumeric
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons finely chopped fresh cilantro leaves and tender stems
1 teaspoon Punjabi garam masala
3 lengthwise slices fresh giner, cut into matchsticks
Pour 2 tablespoons of the oil into a blender jar, followed by the onion, salt and tumeric. Puree, scraping the inside of the jar as needed, to form a smooth, light purple-yellow paste. (When you pour the oil in first, it provides muc-needed liquid for the blender blades to perform their task.)
Spoon the onion puree into a medium-size bowl, add the chicken pieces, and coat them well with the marinade. Refridgerate, covered, for 30 minutes to 1 hour, to allow the chicken to absorb some of the marinade’s flavor.
Heat the remaining 2 tablespoons oil in a medium-size skillet over medium-high heat. Add the chicken, paste and all, and cook, stirring, until the chicken pieces turn honey-brown and some of the onion paste turns dark brown and sticks to the bottom of the skillet, 5 to 6 minutes. Lower the heat to medium if the pan gets too hot and the paste starts to burn.
Pour in 1/2 cup water and scrape the bottom to deglaze the skillet, releasing the collected bits of chicken and onion. The curry will come to a boil quickly. Lower the heat to medium, cover, and simmer, stirring occasionally, until the chicken pieces are no longer pink in the center, 5 to 7 minutes.