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Serves: 4

Ingredients

225 ml natural yoghurt, (low fat) whisked
1 tsp salt
900 g chicken, (on the bone) skinned and cut into 8 pieces
2 pieces root ginger, 5 cm each
5 green cardamom pods
1 black cardamom pod
5 cloves
1 cinnamon stick, 2.5 cm
1 bay leaf
2 blades mace
2 large onions, chopped
2 cloves fresh garlic, chopped
3 fresh green chillies, seeded and chopped
1/2 tsp turmeric
1 tsp coriander powder
1 tsp chilli powder
2 medium tomatoes, chopped
40 g fenugreek leaves, (fresh) chopped
1 tbsp fenugreek leaves, (dried) crushed
15 g fresh coriander, chopped

Source

This recipe had been sourced from Healthy Indian Cooking for Diabetes

Healthy Hints

Chicken without the skin and low fat natural yogurt are the keys to success in this healthier version of a korma-type dish. You don’t need oil to cook the onions and the tip to add some water if they start to burn is something you could try with other dishes too.

Cooking Guide

1. Mix together the whisked yoghurt and salt in a large bowl. Add the chicken and let it marinate for about 30 minutes. Finely chop half the ginger and cut the rest into juliennes. Set aside.

2. Heat a non-stick pan. Add the green and black cardamom, cloves, cinnamon, bay leaf and mace, and roast over a medium heat until fragrant.

3. Add the chopped onions and cook until they turn golden brown. Add a little water if they start to burn. Stir in the garlic, chillies and finely chopped ginger and cook for 2 minutes.

4. Add the turmeric, ground coriander and chilli powder to the pan, along with 50ml water. Stir and cook for 30 seconds. Add the tomatoes and cook until soft.

5. Add the marinated chicken and fresh fenugreek leaves and mix well. Cover and simmer until the chicken is almost cooked.

6. Sprinkle on the dried fenugreek, ginger strips and fresh coriander. Keep the pan covered for about 5 minutes before serving.