|1 ⅔ kgs||Chicken, use the free-range variety, or use 2 breasts and 2 thighs (Main)|
|6 cloves||Garlic, crushed|
|4 cm||Fresh ginger, peeled and grated|
|1 ½ tsp||Freshly ground black pepper|
|1||Lemon, freshly zested|
|300 ml||Natural yoghurt|
|2 Tbsp||Ghee, see note below, or use oil|
|400 ml||Coconut milk|
|6||Green chillies, or 1 tsp ground chilli powder|
|1 cup||Fresh coriander, chopped|
|3 Tbsp||Lemon juice|
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- If using a whole bird, joint chicken into 8 pieces.
- Remove and discard husks from cardamom pods by lightly crushing them in a mortar and pestle. Grind cardamom seeds to a fine powder. Add garlic, ginger, pepper, zest and ¼ cup of the yoghurt and muddle to a paste.
- Coat chicken with paste and marinade in fridge overnight.
- To cook, heat the oven to 200C. Heat ghee in a large ovenproof frying pan and brown chicken pieces over a moderate heat. Add remaining yoghurt, coconut milk, chillies and half of the coriander and bring to the boil. Place in oven and cook for 7-10 minutes or until the chicken is cooked.
- Remove from oven, stir in the remaining coriander and lemon juice. Season to taste and serve with a bowl of mychucumberon the side or use Laurie'skachumba(it can be spelt different ways).
An Indian version of clarified butter that is cooked longer so it is darker and nuttier.