• 125 ml (4 fl oz) fat-free natural yogurt
  • juice of 2 limes
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground turmeric
  • 1 tablespoon mild chilli powder
  • 1 teaspoon cardamom seeds, crushed
  • large pinch of sea salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 4 skinless chicken breast fillets, cut into strips
  • 1 tablespoon groundnut oil
  • 1 teaspoon garam masala
  • handful of roughly chopped coriander leaves

Place the yogurt, lime juice, garlic, turmeric, chilli powder, cardamom, salt, ground coriander and cumin in a large non-metallic bowl. Mix well and add the chicken. Toss to coat evenly, cover and marinate in the refrigerator for 6–8 hours or overnight.

Heat the oil in a large nonstick frying pan over a medium-high heat, and stir-fry the chicken mixture for 8–10 minutes until tender and cooked through.

Sprinkle over the garam masala and chopped coriander, stir well and serve with steamed rice.

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