1 Heat oil in a large pan and gently cook onion for 10min, until softened. Add garlic and chicken and cook for a further 10min, stirring occasionally, until chicken is cooked through.
2 Meanwhile, bash open the cardamom pods with a pestle in a mortar. Peel off and discard the husks. Pound the cardamom and coriander seeds until ground. Add these, along with the rest of the spices, tomato purée and 1tsp fine salt to the chicken pan. Cook for a further 1min.
3 Stir through yogurt, heat for 2min, thinning with a little water if needed. Check seasoning. Sprinkle over almonds and chopped coriander and serve with steamed basmati rice, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
