Instructions

1. Place the chopped chicken in a bowl and cover in half of the yoghurt, 1 clove of garlic, and a pinch of the following: chilli powder, ground coriander, paprika, turmeric and cumin. Leave to marinate for at least 30 minutes (for best results leave overnight).
2. Melt the butter in a frying pan and add onion, rest of the garlic, ginger, chilli powder, ground coriander, paprika, turmeric, cumin and the seeds of the cardamom pod. Fry on a medium heat for 3 minutes. Then add the chicken and cook for 8 minutes. Then add the rest of the yoghurt. You may need to add a little bit of water at this stage. Bring the heat down and simmer for 20 minutes.
3. Garnish with coriander leaves and serve with basmati rice and naan bread.