It is advisable to prepare the chicken and yogurt mixture 2-3 hours before the cooking and marinade it in the fridge. I have, however, skipped this and cooked it straight away and it worked well. So, if you are pressed for time, worry not, it will be delicious!
Ingredients:
small piece fresh ginger (thumb size)2 cloves of garlic1 tbsp Garam Masala1 tsp chilli powder2 tsp salt5 green cardamon pods, bruised300 ml natural yogurt, thick Greek style1 chicken, weighing 1.5kg or 800-1000g chicken fillets150 ml milk1 1/2 tsp saffron strands6 tbsp ghee2 onions, peeled and sliced into thin half moons450g basmati rice2 cinnamon sticks4 fresh green chillies or mix of medium red and green chillies2 tbsp fresh coriander leaves4 tbsp lemon juice

1. Put the full kettle on. 2. Add ginger cut in quarters, garlic, Garam Masala, chilli powder and half the salt  into TM bowl, chop on Speed 6-7 around 3-4 seconds
3. Add the cardamon pods and natural yogurt and mix together on Speed Spoon / Reverse Blades
4. While this is mixing, prepare the chicken.
If using the whole chicken, skin the chicken and cut into 8 pieces.
If using the chicken fillets, cut them into large cubes.
5. Mix the chicken with the yogurt mixture.
If using the chicken pieces, put them into a large bowl, pour the yogurt over and mix well. If using the fillets (like me), you can add them straight into the TM bowl and leave it for a minute or two mixing on Speed Spoon / Reverse Blades
6. Meanwhile, pour the milk into ...