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.