Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This dish has a highly aromatic sauce flavoured with cardamom. The yoghurt makes the sauce deliciously creamy. If you don’t make your own yoghurt, drain commercial yoghurt overnight. This makes the sauce much richer by getting rid of any excess liquid.


  • 1.5 kg (3 lb 5 oz) chicken or chicken pieces
  • 25


If Using a whole chicken, cut it into eight pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down either side of the backbone and remove the backbone. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half. Trim off the wing tips. Remove the skin if you pr