Grind spices using a small food processor or mortar and pestle. Add to 1 cup (250 ml) of the yogurt. Marinate chicken in spice-and-yogurt mixture in the refrigerator for at least one hour.
In heavy 2-quart (2-L) pan or Dutch oven, sauté onions in vegetable oil until soft and golden brown. Add marinated chicken, cardamom and lime juice. Cover with tight-fitting lid and simmer slowly over medium heat until chicken is tender and cooked through, about 20-25 minutes.
Meanwhile, mix the remaining cup (250 ml) of yogurt with cucumber for a side dish, if desired. Transfer chicken to plates. Serve with basmati rice or a crispy green salad.
Per serving: 416 calories, 41 g protein, 23 g fat (6 g saturated fat), 11 g carbohydrates, 2g fibre, 124 mg cholesterol, 148 mg sodium