1. Slice chicken breasts through horizontally so there are 4 pieces. Pound each to a thickness of about 1/3 inch. Season with salt and pepper. In a small bowl or cup, mix together turmeric, cayenne, cumin, and 1 tsp. of the garam masala and sprinkle half onto chicken.
2. Add remaining spice mixture to a pie pan or shallow bowl. Combine with 1 tsp. of the garlic and sour cream; mix well to combine. Dip chicken pieces in sour cream mixture, covering the surface.
3. In a large nonstick skillet, heat oil to shimmering over medium-high heat. Add chicken pieces 2 at a time and cook until just cooked through, about 3 to 4 minutes per side (160 degrees F on an instant-read thermometer). Transfer chicken to a plate and tent with foil to keep warm.
4. Immediately add onion to hot skillet, along with remaining 2 tsp. garlic, ginger, and tomato paste and stir fry for 2 to 3 minutes. Add tomatoes and simmer to reduce slightly, about 5 to 7 minutes.
5. While sauce simmers, puree until smooth half-and-half and cottage cheese in a blender, food processor, or with an immersion blender. Lower heat over sauce and add cottage cheese mixture with remaining 1 tsp. garam masala. Blend sauce with an immersion blender until smooth, or transfer it to a blender or food processor, blend, then return to pan.
6. Slice cooked chicken into bite-size pieces. Add, with any juices, to sauce and heat until warmed through. Transfer to a serving plate or bowl. Serve warm, with rice or naan and garnished with cilantro sprigs if desired.
Source: Hannaford fresh Magazine, May - June 2014