Method:

• Wash the chicken with cold water and pat dry.
• Peel the cardamom from outer shell, roast in a sautéing pan over medium heat with black pepper for two minutes.
• Placed in a mill and crush.
• Heat oil in a large pan, add chicken and cardamom mixture, stir till golden.
• Add garlic, stir.
• Mix yogurt with corn starch and add to the chicken.
• Stir in stock and lemon juice and zest, let the mixture until begins to boil.
• Reduce the heat and add the green pepper, coriander, cover and simmer for about 25-30 minutes or until chicken is fully cooked.
• Season with salt and pepper and serve with basmati rice.