Cut the skinless chicken into cubes. Heat the oil over medium heat and sauté the onion with cardamom until it takes on color, about 5 minutes. Add the chicken and brown for 4 more minutes. Season with salt.
Add the natural yogurt (unsweetened) to the chicken, stir, and bring to a boil, then reduce the heat and cover until the chicken is tender, about 15 minutes.
If the sauce is too watery, increase the heat and boil again uncovered until the desired consistency is achieved. At the end, add the cream, curry, and Garam Masala, taste for salt and add more if needed, heat, and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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