Cardamom And Black Pepper Chicken Recipe

Name: Cardamom And Black Pepper Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For marinating the chicken; 6 tablespoons finely chopped onions; 2 inches piece fresh ginger; 2 large garlic cloves, chopped; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon fresh ground black pepper; 1 lb boneless skinless chicken breast, cut crosswise into 1/8-inch thick slices; For cooking the chicken; 3 3 tablespoons peanut oil or 3 tablespoons olive oil; 1 medium cinnamon stick; 8 whole cardamom pods; 1 cup onion, sliced into fine half rings; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 4 tablespoons plain yogurt; 5 tablespoons grated tomatoes; 1 teaspoon salt; 1/4 teaspoon garam masala; 2 -3 teaspoons lemon juice

Servings: persons

For marinating the chicken
6 tablespoons finely chopped onions
2 inches piece fresh ginger
2 large garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast, cut crosswise into 1/8-inch thick slices
For cooking the chicken
3 3 tablespoons peanut oil or 3 tablespoons olive oil
1 medium cinnamon stick
8 whole cardamom pods
1 cup onion, sliced into fine half rings
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 tablespoons plain yogurt
5 tablespoons grated tomatoes
1 teaspoon salt
1/4 teaspoon garam masala
2 -3 teaspoons lemon juice

1
To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.
2
To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.
3
To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.

1076

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For marinating the chicken, 6 tablespoons finely chopped onions, 2 inches piece fresh ginger, 2 large garlic cloves, chopped, and more.

Yes, Cardamom And Black Pepper Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cardamom And Black Pepper Chicken

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