• 4 tbsp vegetable oil
  • 2 black cardamom pods
  • 4 green cardamom pods
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 4 onions, roughly chopped
  • 3 garlic cloves, very finely chopped
  • 3 slices of fresh ginger, peeled and very finely chopped
  • 3 tsp red chilli powder
  • 1 tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 4-8 green finger chillies, chopped (adjust amount to taste)
  • 5-6 tomatoes, chopped
  • 8 skinless, boneless chicken thighs
  • 2 tbsp natural yoghurt
  • up to 500ml/18fl oz fresh light chicken stock or water
  • pinch of salt
  • handful of fresh coriander leaves, roughly chopped
  • 1 tsp garam masala
  • steamed or boiled basmati rice to serve


  • STEP 1
    Heat the oil in a large pan or wok and saute all the whole spices and bay leaves until they crackle and pop.
  • STEP 2
    Add the onions and cook for 15 minutes until lightly browned , then add the garlic and ginger and cook for 1 minute.
  • STEP 3
    Add the red chilli powder, ground coriander, ground turmeric , green chillies and tomatoes and cook for another 5 minutes.
  • STEP 4
    Add the chicken, yoghurt, enough stock to cover the chicken and salt. Simmer for 20-25 minutes or until the chicken is piping hot and cooked through.
  • STEP 5
    Stir in the fresh coriander and garam masala and serve with basmati rice.

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