Cardamom Chicken

SERVES 6

3 pound. chicken, cut into (2-inch) pieces
20 cardamom pods, seeded and ground
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 cups plain yogurt
2 teaspoons ground black pepper
2 teaspoons grated lemon zest
2 tablespoons clarifi ed butter
2 cups coconut milk
6 green chilies, slit in half
2 tablespoons cilantro leaves, chopped
Salt to taste
3 tablespoons lemon juice

In a large bowl place the chicken, cardamom, ginger, garlic, yogurt, black pepper and lemon zest. Mix well until the chicken pieces are well coated. Cover and marinate for 4 to 6 hours.
Heat the clarifi ed butter in a heavy bottomed frying pan over medium high heat. Add the chicken and cook until brown on both sides for about 5 minutes. Add the coconut milk to the pan, bring to a boil then -add the whole chilies and the cilantro leaves. Simmer for 10 to 12 minutes or until the chicken is- cooked. Season it with salt and stir in the lemon juice.