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  • Basmati rice to serve (1 cup rice + 1.5 cups water)
  • 2 brown onions, sliced thin
  • 3cm piece ginger, finely grated
  • 5 cloves garlic, finely grated
  • 2 bunch asparagus, sliced into 0.5cm pieces
  • 600g thigh fillets, cut into 1cm x 4 cm
  • 1 tin chopped tomatoes
  • 3 tbsp grapeseed oil
  • 1 cinnamon stick
  • 7 green cardamom pods
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 0.5 to 2 teaspoons Kashmiri chilli powder
  • 2 tbsp greek yoghurt (plus more to serve)
  • Coriander to garnish
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