3/4 cup plain whole-milk yogurt, divided

1 1/2 tsp. garam masala, divided

1/2 tsp. ground turmeric

Salt and ground black pepper

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 to 2-inch pieces

3 Tbsp. vegetable oil, divided

1 yellow onion, thinly sliced

2 tsp. minced garlic, from 2 large cloves

2 tsp. grated fresh ginger

1 tsp. each paprika, ground coriander and ground cumin

2 Tbsp. Contadina® Tomato Paste

1 can (15 oz.) Contadina® Tomato Sauce

Chopped cilantro, for garnish

Cooked basmati rice

Lemon wedges and naan (optional)

1. In a medium bowl, combine 1/4 cup yogurt, 1/2 tsp. garam masala, turmeric, 1/2 tsp. salt and pepper; stir in chicken until coated set aside.

2. In a Dutch oven or 4 or 5-qt. saucepan heat 2 Tbsp. oil over medium heat. Add onion and a few pinches of salt; cook about 5 minutes until the onion softens and begins to turn golden brown in places. Stir in garlic, ginger, paprika, coriander, cumin and remaining 1 tsp. garam masala. Stir in tomato paste; cook about 45 seconds until darkened to brick red.

3. Pour in the tomato sauce and 1 1/2 cups water; bring to a simmer. Lower heat to low and cook about 15 minutes until onion is completely soft and the sauce has thickened. Stir in remaining 1/2 cup yogurt and taste. Season with salt and pepper, as needed. Keep warm.

4. Arrange an oven rack 6 inches from the broiler and preheat the broiler. Line a rimmed baking sheet with aluminum foil and add chicken in one layer. Brush the tops of chicken with remaining 1 Tbsp. oil. and season with salt. Broil about 5 minutes until chicken is cooked through (165°F internal temperature) and browned in places. Bring sauce to a simmer and stir in chicken. Serve immediately over basmati rice and garnish with cilantro. Serve lemon wedges and naan on the side, if desired.