I could see a way to make this recipe more successful, perhaps by using a packaged garam masala from the store, and sautéing it gently before adding the tomatoes. But truthfully, I don't think the recipe is worth the extra effort. As with Sweet 'n Spicy Chicken Curry in a Hurry, I recommend you reach for your take-out menus if you're in the mood for Indian food.

Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: at least 4 servings

1 cup plain yogurt
1 rounded Tbsp mild curry paste
Juice of 1 lemon
3 Tbsp cilantro, finely chopped
1 1/2 pounds chicken tenders
3 plum tomatoes
1/2 cup tomato sauce or purée
1 tsp mustard seeds
1 tsp coriander seeds
1/2 to 1 tsp crushed red pepper flakes
Coarse salt
Packaged flat bread (sold near pita bread in market)
1 heart romaine lettuce, shredded

Preheat grill pan or indoor electric grill to high heat.

Combine yogurt, curry paste, lemon juice and cilantro in a shallow dish. Add chicken tenders and coat evenly. When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 minutes on each side, until chicken is firm.

Place a small heavy skillet on stovetop over high heat. When very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides, then place in a food processor with the tomato sauce. Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind into a chunky chutney and transfer to a small bowl.

After removing chicken from grill, blister and warm the flat bread quickly. Set chicken onto a serving dish with a bowl of tomato chutney and serving spoon alongside. Pile chicken onto flat bread, topping with tomato chutney and shredded romaine.