Cardamom Chicken Curry Recipe

Name: Cardamom Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain yogurt, plus more for garnish; 1 1/2 teaspoons kashmiri chili powder; 1 teaspoon ground turmeric; 1 teaspoon kosher salt, plus more to taste; 12 green cardamom pods, crushed; 2 lbs skinless chicken thighs, and legs (bone-in); 1/4 cup canola oil; 8 whole black peppercorns; 3 pods black cardamom pods; 1 stick cinnamon (2 inch); 2 small yellow onions, minced; 2 garlic cloves, minced; 2 serrano chilies, stemmed, seeded, and minced; 1 ginger, peeled and minced, plus more julienned for garnish (1 inch piece); 3 tablespoons roughly chopped cilantro, for garnish; 4 cups cooked rice, for serving

Servings: persons

1 1/2 cups plain yogurt, plus more for garnish
1 1/2 teaspoons kashmiri chili powder
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more to taste
12 green cardamom pods, crushed
2 lbs skinless chicken thighs, and legs (bone-in)
1/4 cup canola oil
8 whole black peppercorns
3 pods black cardamom pods
1 stick cinnamon (2 inch)
2 small yellow onions, minced
2 garlic cloves, minced
2 serrano chilies, stemmed, seeded, and minced
1 ginger, peeled and minced, plus more julienned for garnish (1 inch piece)
3 tablespoons roughly chopped cilantro, for garnish
4 cups cooked rice, for serving

1
1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
2
2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1-2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12-15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20-30 minutes. Add 1/3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6-8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.

1498

kcal

Calories

Fat

211

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 cups plain yogurt, plus more for garnish, 1 1/2 teaspoons kashmiri chili powder, 1 teaspoon ground turmeric, 1 teaspoon kosher salt, plus more to taste, and more.

Yes, Cardamom Chicken Curry 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 Chicken Curry

How did you like this recipe?

Frequently Asked Questions