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*This recipe is gluten-free according to industry standards
Recipe by Maunika Gowardhan
Ingredients
- chicken breasts on the bone 4, skin removed and halved
- vegetable oil
- green cardamom pods 5, bruised
- cinnamon stick 3cm piece
- onion 1 medium, finely chopped
- garlic paste 1 tsp, (see additional info)
- ginger paste 1 tsp, (see additional info)
- ground coriander 1 tbsp
- ground cumin 1 tsp
- greek yogurt 100g
- 4, slit lengthwise
- garam masala 1/2 tsp
- coriander a handful of leaves, finely chopped
MARINADE
- garlic paste 1/2 tsp, (see additional info)
- ginger paste 1/2 tsp, (see additional info)
- thick greek yogurt 1 tbsp
- ground turmeric 1/2 tsp
Method
-
Step 1
Put the chicken in a large bowl with the marinade ingredients. Mix well and leave for at least an hour, but preferably overnight.
-
Step 2
Heat 3 tbsp oil in a large, non-stick frying pan. Add the cardamom and cinnamon stick and fry for a few seconds, then add the onion and fry for 15 minutes, stirring well to make sure they brown evenly.
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Step 3
Add the garlic and ginger pastes and stir well for 1 minute, then lower the heat and stir in the coriander, cumin and yogurt. Heat for 1 minute then turn the heat back to medium and add the chicken in a single layer. Keep cooking and turning the chicken pieces in the pan for about 8 minutes. Add the chillies then cover and simmer over a low heat for 25-30 minutes, giving it a stir now and again. Add a little splash of water if it gets too dry.
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Step 4
Stir in the garam masala and chopped coriander. Serve with chapattis or rice.
To make garlic and ginger paste chop roughly then put in a small blender with a little water and whizz to a paste.
Want to know how to make chicken curry? Check out our best chicken curry recipes
Nutritional Information
- Kcals 355
- Fat 18.5g
- Saturates 3g
- Carbs 5.7g
- Sugars 3.9g
- Fibre 1.9g
- Protein 40.5g
- Salt 0.3g