Fattet Jai

• 1 litre (1¾ pints) yoghourt
• 4 cloves garlic, crushed</

Let the yoghourt, which should be at room temperature, drain through a fine muslin placed in a sieve for about ¾ hour or until it is as thick as a mayonnaise. Pour into a bowl, add the garlic and beat well.

Put the cleaned chicken in a large pot and cover with water. Bring to the boil, remove any scum, then simmer gently. Add the lemon juice and cardamom, salt a