Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the chicken in a large bowl with the marinade ingredients. Mix well and leave for at least an hour, but preferably overnight.
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.
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.
Stir in the garam masala and chopped coriander. Serve with chapattis or rice.