Mix all the spices in a bowl. Add the turmeric, garam masala, cilantro powder, cumin and salt and mix well to make a uniform mixture.
Separate this mixture into two halves.
Marinate the chicken in one half of the spices.
In a container that can be sealed, put the yoghurt, one clove of garlic sliced in half, and the ginger.
Put the chicken breasts in and move them to cover them with the mixture. Refrigerate for at least 30 minutes.
Peel the tomatoes and cut into quarters.
In a blender, blend the onion, one clove of garlic, the tablespoon of tomato paste, pepper and other half of the spice mixture until obtaining a paste.
Heat a few tablespoons of oil in a large pan at a medium-high heat and add the paste. Stir, then add the quartered tomatoes. Cook until the tomatoes are done. Remove and blend in the blender, and bring the sauce to a medium heat for 10 minutes.
While the paste is cooking, cut the chicken breasts into one inch cubes, and brown them in a pan with two tablespoons of oil on a high heat.
Add the coconut milk and chicken to the paste. Raise the heat to high and stir well to mix everything. Lower the heat to medium-low and cover for 20 minutes while the chicken cooks.
Remove from the heat and serve with basmati rice and naan, a traditional Indian bread.
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