Yoghurt chicken (dahi murg)

Ingredients

1 whole chicken, cut into 10 pieces (can substitute with chicken fillets)

5 tbsp yoghurt (Greek-style recommended)

4-inch piece of ginger, minced

3-4 cloves of garlic, minced

2 green chilli peppers, diced

2 tbsp coriander powder

2 tsp cumin powder

1 tsp red chilli powder (Kashmiri Mirch preferred)

3 large cardamom pods, crushed

2 tsp cumin seeds,

1 quill cinnamon stick

3 tbsp ghee (can substitute with canola oil)

1 brown onion, diced

1 red chilli pepper, diced

1/2 tsp dried fenugreek leaves (Kasuri methi)

2 tomatoes, roughly chopped

100ml chicken stock

Coriander leaves, to garnish

Instructions

In a large bowl, coat the chicken with yoghurt and leave it in the fridge for one hour to tenderise.

Add the ginger, garlic, green chillies, coriander, cumin powder, chilli powder, cardamom pods, cumin seeds and cinnamon to the chicken-yoghurt mix. Place in the fridge to marinate overnight. If in a hurry, marinate for half to one hour.

Heat the ghee (or oil) in a large pan, add onions and cook until brown. Add the dried fenugreek leaves, and then add the marinated chicken. Cook, uncovered, for 3-5 minutes. Stir in the tomato. Add the chicken stock, cover, and cook over very low heat for 45 minutes.

Garnish with coriander leaves to serve.