Chicken Cardamom Masala Recipe

Name: Chicken Cardamom Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plain full-fat yogurt; 2 tablespoons garam masala; 6 to 10 cardamom pods, lightly bruised; 1 1-Inch piece of cinnamon stick; 2 teaspoons chili powder, or more to taste; 2 teaspoons chopped fresh ginger; 1 chicken, cut into 8 pieces, or 4 chicken thighs, halved; 1 teaspoon powdered turmeric; Oil for panfrying, such as canola; 4 onions, chopped; 3 to 5 doves garlic, chopped; 4 to 6 tablespoons cashews; 1 to 2 tablespoons tomato paste or ketchup; 1/4 cup heavy cream (optional); Chopped cilantro (fresh coriander) or parsley for gemlsh

Servings: persons

1/2 cup plain full-fat yogurt
2 tablespoons garam masala
6 to 10 cardamom pods, lightly bruised
1 1-Inch piece of cinnamon stick
2 teaspoons chili powder, or more to taste
2 teaspoons chopped fresh ginger
1 chicken, cut into 8 pieces, or 4 chicken thighs, halved
1 teaspoon powdered turmeric
Oil for panfrying, such as canola
4 onions, chopped
3 to 5 doves garlic, chopped
4 to 6 tablespoons cashews
1 to 2 tablespoons tomato paste or ketchup
1/4 cup heavy cream (optional)
Chopped cilantro (fresh coriander) or parsley for gemlsh

1
In a large bowl, combine the yogurt, garam masala, cardamom, cinnamon stick, chili powder, ginger, and salt.
2
Add the chicken, turning to coat.
3
Let marinate for as long as you have timeif more than an hour, place the bowl in the refrigerator.
4
Using a rubber spatula, scrape off as much of the yogurt marinade from the chicken as possible; reserve the marinade.
5
Pat the chicken dry using paper towels, and sprinkle with the turmeric.
6
Heat a tablespoon or so of oil in a wide pot over high heat.
7
Add the chicken and cook, turning occasionally, for 10 minutes, or until the skin is nicely browned.
8
You may have to do this in two batches in order not to crowd the pot.
9
4 Remove the chicken, reduce the heat and saute the onions and garlic for 4 to 5 minutes, until starting to soften.
10
Add the chicken, the reserved marinade, the cashews, and tomato paste, cover, and cook for 25 to 30 minutes, until the chicken is cooked through.
11
5 Stir in the cream (if desired) and cook for 2 more minutes, garnish with cilantro.
12
Variation: If you would like to make a thick sauce without adding a lot of calories, add another 1/2 cup of yogurt along with the marinade and chicken.

358

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 15 ingredients. The key ingredients include: 1/2 cup plain full-fat yogurt, 2 tablespoons garam masala, 6 to 10 cardamom pods, lightly bruised, 1 1-Inch piece of cinnamon stick, and more.

Yes, Chicken Cardamom Masala 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.

Chicken Cardamom Masala

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