Kim's Kitchen

8 green cardamom pods
rounded tsp of coriander seeds
2 large knobs butter - about 50g
4 chicken thighs - skin and bone
2 medium sized onions, roughly chopped
3 garlic cloves, crushed
half tsp ground turmeric
200m mixed thick yoghurt and double cream
handful of coriander leaves

Crush cardamom pods with a pestle and grind the seeds to a powder. Gently heat the coriander seeds in a dry frying pan for couple of minues, then grind them too.

Melt the butter in a heavy low sided casserole or saute pan. Fry chicken in this, skin side down and slowly so butter does not burn, until skin is golden.

Turn and continue cooking. When outside is pale golden lift the chicken out with a draining spoon. Add onions and garlic, together with a little more butter if required. Cook slowly until onions are translucent and soft -10-15 mins. 

Stir in ground coriander and cardamom into the onions. Add turmeric, and cook for 2 mins, stirring. Return chicken to the pan. Pour in enough boiling water to come halfway up the chicken, and add about half a tsp of sea salt. Cover and stirring occasionally simmer for 25 mins. 

Stir in the yoghurt and cream and grind over a little black pepper. Bring slowly to the boil but do not actually let it do so, then stir quickly with a small whisk, although it will curdle to some extent. Taste and season. Scatter over the coriander leaves, torn a little to release their fragrance, and resplac eth elid, remove it at the table when plates are passed.

Serve with rice.