Dahiwali Chicken Curry in Yogourt-Based Gravy - alive magazine

Ingredients

• 2 Tbsp (30 mL) light cooking oil
• 3 or 4 cardamom pods, bruised
• 4 or 5 whole black peppercorns
• 1 or 2 dried bay leaves
• 1 cinnamon stick
• 3 or 4 whole cloves
• 1 large onion, finely chopped
• 2 or 3 green chilies, finely chopped
• 1 Tbsp (15 mL) ginger-garlic paste (made from 1 crushed garlic clove and 2 tsp/10 mL grated ginger)
• 1/2 tsp (2 mL) red chili powder
• 1/4 tsp (1 mL) cumin powder
• 1/4 tsp (1 mL) turmeric powder
• 1 tsp (1 mL) coriander powder
• 1/4 tsp (1 mL) garam masala powder (available at an Indian foods store)
• 2 medium-sized tomatoes, finely chopped
• Salt, to taste
• 1/2 cup (125 mL) plain yogourt, stirred
• 2 large boneless chicken breasts, diced into 1 in (2.5 cm) cubes
• Handful chopped fresh coriander leaves, for garnish