Ingredients

• 4 skinless boneless chicken breast halves, cut into 2-inch pieces
• 1/4 cup fresh lemon juice
• 1/2 teaspoon ground turmeric
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon cumin seeds
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon paprika
• 2 tablespoons sour cream

Instructions

1. Mix chicken, lemon juice and turmeric in medium bowl. Marinate 30 minutes.
2. Heat oil in large skillet over medium heat. Add onion, ginger and cumin seeds and sauté until onion is tender, about 5 minutes. Add chicken with marinade; sauté until most of marinade evaporates, about 3 minutes. Add tomatoes with juices, chili powder, salt and paprika. Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked through and sauce thickens, about 8 minutes longer. Remove from heat. Mix in sour cream. Season with salt and pepper.