Chicken is the most loved and a staple non vegetarian dish! It can be prepared in a number of ways especially with the intelligent use of varying combinations of herbs and vegetables. Cardamom is a spice that has an outstanding taste and is known to enhance the flavour of any dishes you prepare. Cardamom chicken curry is thus, an excellent, mouth watering dish with flavours that will remain with you far longer than you would have imagined.
Cooking time: 55 minutes
1½ cups plain yogurt
12 crushed pods of green cardamom
3 pods black cardamom
2 lbs. skinless bone-in chicken thighs and legs
¼ cup canola oil
8 whole black peppercorns
1½ teaspoon Kashmiri chilli powder
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more to taste
1 (2″) stick cinnamon
2 small chopped yellow onions
2 chopped cloves of garlic
2 Serrano chillies that have been steamed and minced
1 piece of ginger that has been peeled and chopped
Garnish and Serving
3 tbsp. roughly chopped cilantro
4 cups cooked rice, for serving
The steps are simple but must be carried out with care. Though the recipe has been tailored to suit every kind of needs, if the need to vary the quantities of herbs used according to taste preferences are felt, feel free to tweak about.
Wear your chef hat and take out your apron. Today, we shall be preparing a delicious, mouth-watering dinner! The first step in this recipe is to prepare the meat. So we begin with flavouring it. Take a large bowl and add to it yogurt, chilli powder, turmeric, salt and eight of the cardamom pods. Mix this mixture of herbs with the yogurt. Then add chicken to it, cover the bowl and put it in the refrigerator to marinate. You can leave it overnight but if you have limited time in hand, half an hour should do the job too.
Now that your chicken is all flavoured and ready to be cooked, it’s time to take the next step. Take a pot and heat the oil in it till it starts bubbling.
To the heated oil, add peppercorn, cinnamon, black cardamom and green cardamom one by one. Cook the mixture for few minutes till the aroma of the herbs starts rising.
Now add the onions, garlic, ginger and chillies. Sauté till the onions turn brown. If needed little water may be added. The objective is to cook these vegetables without burning them. This will take 12-15 minutes.
Now add the chicken and marinate. Cook the chicken, flipping it occasionally for about half an hour. You will know that the chicken is done when you find that most of the liquid has evaporated. At that point, add half a cup of water to thicken the sauce and cook for another 6-8 minutes.
Garnish with salt, ginger, cilantro and yogurt and the chicken is ready to be served! Combining it with rice is recommended but you can always be imaginative and combine it with some other dish.