How to make it

  • Heat the oil in a wok and sauté the black and green cardamom pods with the bay leaves and cumin seeds until they crackle.
  • Add the onions and sauté until lightly browned.
  • Add the ginger and garlic and sauté for a minute, stirring well
  • Add the ground spices (except the garam masala) and the green chillies and tomatoes.
  • Cook for 5–8 minutes or until the tomatoes soften.
  • Add the chicken pieces with the yogurt, stock and salt to taste, and mix in well.
  • Simmer gently for 20-25 minutes until the chicken is cooked.
  • If the sauce is too thick, add more stock.
  • Stir in the chopped coriander leaves and garam masala, then serve.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes