1 Heat oil in a large pan and gently cook onion for 10min, until softened. Add garlic and chicken and cook for a further 10min, stirring occasionally, until chicken is cooked through.
2 Meanwhile, bash open the cardamom pods with a pestle in a mortar. Peel off and discard the husks. Pound the cardamom and coriander seeds until ground. Add these, along with the rest of the spices, tomato purée and 1tsp fine salt to the chicken pan. Cook for a further 1min.
3 Stir through yogurt, heat for 2min, thinning with a little water if needed. Check seasoning. Sprinkle over almonds and chopped coriander and serve with steamed basmati rice, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
