1. Remove the seeds from the cardamom pods and crushed them in a spice grinder or pestle and mortar. 2. In a blender, mix the garlic and ginger with enough of the yoghurt to make a paste, or if you prefer, mix them with a spoon. 3. Add the cardamom, pepper and grated lemon rind. 4. Spread this over the chicken pieces, cover, and leave in the fridge over the night. 5. Heat the ghee or oil in a karhai or heavy-based frying pan over low heat and brown the chicken pieces all over. 6. Add the remaining yoghurt and coconut milk to the pan, bring to the boil, then add the whole chillies and the coriander leaves. 7. Simmer for 20-30 minutes or until chicken is cooked though. Season with salt, to taste, and stir in the lemon juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
