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Peel the onion, garlic cloves and ginger root and remove the seeds of the chili pepper for a milder version. Finely chop the onion, garlic, ginger and chili pepper. Rinse the bell pepper, remove the seeds, divide into small cubes and set aside.
Remove any excess fat or muscles from the chicken breasts and divide into cubes. Roast the mustard seeds in a dry skillet, put a lid on otherwise they will jump everywhere.
As soon as they start to pop, you also add the finely chopped onion, garlic, chili pepper and ginger. Then also add garam masala, paprika powder, cumin seeds and coriander powder.
Let it simmer on low heat for about 10 minutes. Let the spice mix cool off a bit befor you add half of it to the chicken cubes. The other half is for the sauce.
Add Greek yogurt to the chicken and mix well, make sure the chicken is completely coated. Cover and refrigerate preferable overnight.
Heat a bit of sunflower oil in a skillet and cook the cubes of pepper along with the other half of the spice mix for a few minutes on low heat. Add chicken along with the marinade and cook for another few minutes.
Add tomato paste and cook a bit longer. Pour in the cream and lime juice and turn down the heat, make sure it won't come to a boil. Let it simmer until the chicken is done.
Season with pepper and salt, serve with rice and some parsley if you like to garnish the dish. Enjoy!