For the Chicken Marinade:

• 3 pounds boneless, skinless chicken breasts
• 2 teaspoons vegetable oil
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Sauce:

• 3 tablespoons vegetable oil, divided
• 3/4 cup water, divided
• 2 white onions, peeled and cut into quarters
• 1/2 cup raw almonds, ground
• 6 cloves garlic, minced
• 1 1/2 cups plain low-fat yogurt
• 4 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon freshly grated nutmeg
• 3 large tomatoes, diced small
• 1 cup unsweetened canned coconut milk
• 1/2 of a small red chili, de-seeded and minced
• 1 tablespoon freshly grated ginger root

• 1 tablespoon brown sugar, packed

Optional Garnish:

• 1/4 cup chopped cilantro