Serves: 4
Total Calories: 272

3 tablespoons vegetable oil
6 green cardamom pods, crushed lightly to break the skin
1 stick cinnamon (2-inch), broken lengthwise
5 fresh green chili peppers, such as serrano, skin punctured to prevent bursting
1 teaspoon minced fresh garlic
1 tablespoon peeled minced fresh ginger
1 1/2 cups finely chopped tomatoes
/2 cup finely chopped fresh cilantro, including soft stems (reserve some for garnish)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1 teaspoon dried fenugreek leaves
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika
1 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
2 1/2 to 3 pounds chicken (1 whole), skinned and cut into serving ieces (discard the back and wings)
1 cup water, or more as required

1. Heat the oil in a large saucepan over medium-high heat and cook the cardamom pods, cinnamon, and green chili peppers about 1 minute.

2. Add the onion and cook over medium heat until well-browned, about 7 minutes. Then add the garlic, ginger, tomatoes, and cilantro, and cook until all the juices evaporate, about 5 minutes.

3. Mix in the coriander, cumin, 1 teaspoon garam masala, fenugreek leaves, turmeric, paprika, and salt. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is absorbed in the sauce, about 1 minute.

4. Add the chicken and water, cover the pan, and cook over high heat about 5 minutes. Reduce heat to moderate and cook, turning the pieces over a few times, until the chicken is tender and the sauce thick, about 30 minutes. Add more water if you prefer a thinner sauce. Transfer to a serving dish, garnish with garam masala and cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 272
Calories from Fat: 111

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