Cardamon Chicken
Serves: 4
  • 1 kg chicken tenderloins (or chicken pieces of your choosing)
  • 1 tsp ground cardamon
  • 4 garlic cloves, crushed
  • 3cm piece of ginger, grated
  • 250 ml thick plain yoghurt
  • 1½ tsps ground black pepper
  • zest of 1 lemon
  • 1 - 2 tbs peanut oil or ghee
  • 400 ml (1 tin) coconut milk
  • 6 green chillies, pricked all over
  • 2 tbs chopped coriander
  • 2 tbs lemon juice
  1. In a bowl, mix the garlic, ginger with 3 tablespoons of the yoghurt. Add the cardamon, pepper and lemon zest. Add the chicken pieces, cover and leave for a couple of hours.
  2. Heat the oil in a large heavy-based frying pan over a low heat and brown the chicken pieces all over. You will need to do this in batches. Once complete, return all the chicken to the pan, add the remaining yoghurt and coconut milk.
  3. Bring to the boil, then add the whole chillies and coriander leaves.
  4. Simmer for 20-30 minutes or until the chicken is cooked through. Season with salt to taste, and stir in the lemon juice.
From: The Food of India, Murdoch Books
Recipe by Villiers Brown at