2 tablespoons vegetable oil
2 tablespoons finely diced ginger (see Note)
1 jalapeño or serrano chile, minced
1½ pounds boneless, skinless chicken thighs, each cut into 4 pieces
1 cup chopped tomatoes
2 teaspoons ground turmeric
½ teaspoon kosher salt
2 teaspoons Indian Garam Masala
½ to 1 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
¼ cup chopped fresh cilantro
HEAT a large nonstick skillet over medium-high heat; add the oil. Once the oil is hot, add the ginger and jalapeño; cook and stir for 30 seconds.
Add the chicken and sear on one side, about 1 minute; turn and sear on the other side.
Add the tomatoes, turmeric, salt, 1 teaspoon of the garam masala, and cayenne; stir to combine. Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.
Sprinkle with the lemon juice, the remaining 1 teaspoon garam masala, and cilantro.