Sprinkle salt on the chicken breast. Add to hot pan with oil, sear until browned. Transfer to plate

In the same pan, add oil, onion, garlic and ginger, fry until golden brown

Stir in curry powder, cumin, turmeric, coriander, cayenne, add the tablespoon of water and cook one minute stirring

Add in tomatoes, yoghurt, cilantro and salt. Cook a few minutes

Return the chicken breast to the pan, pour in the 1/2 cup water and bring to boil

Sprinkle garam marsala and cilantro over the chicken. Cover and cook until chicken is cooked through and the sauce has slightly reduced around 20 minutes

Sprinkle with lemon juice just before serving. Accompany the curry with rice, naan or chapati