Season the chicken breast halves with 2 teaspoons of salt. In a large skillet over high heat, warm the oil and sear the chicken in batches until evenly browned on all sides; transfer the browned meat to a plate and reserve.

Reduce the heat to medium, then add chopped onion, minced garlic, and ginger to the remaining oil. Sauté until the onion becomes soft and translucent, about 5 to 8 minutes.

Incorporate curry powder, ground cumin, turmeric, coriander, cayenne, and 1 tablespoon water into the mixture. Stir continuously for approximately 1 minute to toast the spices and blend the flavors.

Stir in the crushed tomatoes, plain yogurt, 1 tablespoon of chopped cilantro, and 1 teaspoon of salt, ensuring all elements are well combined.

Return the chicken and its accumulated juices to the skillet. Pour in ½ cup of water and bring the contents to a boil, thoroughly coating the chicken with the sauce.

Sprinkle the garam masala and the remaining tablespoon of cilantro over the chicken. Cover the skillet and reduce to a simmer.

Cook for around 20 minutes, or until the chicken is fully cooked and internal temperature reaches at least 165°F (74°C).

Just before serving, drizzle fresh lemon juice over the curry.