Chicken Kashmir

¾ C all-purpose flour
1 t salt
2 t freshly ground black pepper
¾ t curry powder
¾ t ground coriander
¼ t ground cumin
¼ t ground cinnamon
¼ t ground nutmeg
¼ t ground cardamom
3 eggs, beaten
2 t ground turmeric
16 tomato slices
½ C unsalted butter
8 chicken breasts
1 T minced fresh cilantro

Yogurt Sauce:
2 T corn oil
1 T minced fresh ginger
2 t curry powder
2 t ground fennel seed
½ t ground cumin
½ t ground coriander
2 C plain yogurt
1 ¼ t salt
¼ t freshly ground black pepper
1 t fresh lemon juice
1 T minced fresh cilantro or parsley*

Combine all sauce ingredients; set aside. Serve at room temperature. Sift together flour, salt, pepper, curry, coriander, cumin, cinnamon, nutmeg and cardamom is wide shallow dish. Beat together eggs and turmeric in another dish. Heat tomato slices in a rimmed tray in a 350 oven for 5 minutes. Heat unsalted butter until hot in skillet large enough to hold all the chicken in a single layer. Pound ea. breast between 2 pieces of waxed paper until ¼ inch thick. Dip each breast first in flour mixture, shaking off excess, then coat with egg, letting excess drip off. Sauté chicken on either side for 2 minutes on ea. side over medium heat. Serve at once topped with warm tomato slice drizzled with some sauce and sprinkled with minced cilantro or parsley. Pass the remaining sauce. Serve with rice and naan bread.