Garlic Chili Chicken With Cardamom Rice Recipe

Name: Garlic Chili Chicken With Cardamom Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, very finely chopped; 3 green chilies, finely chopped; 4 garlic cloves, crushed; 4 cm fresh ginger, finely grated; cooking oil; 1 teaspoon ground cumin; ¼ teaspoon turmeric; ½ teaspoon chili powder; 4 chicken thighs, cut into chunks; 4 tomatoes, cut into chunks; 80 g spinach, roughly chopped; butter or oil; 4 cardamom pods, squashed; 1 cup basmati rice

Servings: persons

1 onion, very finely chopped
3 green chilies, finely chopped
4 garlic cloves, crushed
4 cm fresh ginger, finely grated
cooking oil
1 teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon chili powder
4 chicken thighs, cut into chunks
4 tomatoes, cut into chunks
80 g spinach, roughly chopped
butter or oil
4 cardamom pods, squashed
1 cup basmati rice

1
Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tbsp oil.
2
Add the spices and cook for 2 minutes.
3
Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little.
4
Add the tomatoes and a splash of water.
5
Bring to a simmer, then cover for 20 minutes.
6
Add the spinach and cook for another 10 minutes.
7
Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid.
8
Add the cardamom pods and cook for 2 minutes.
9
Tip in the rice, add a large pinch of salt and cook for another minute.
10
Add 2 teacups of water using the same cup to measure.
11
Bring to the boil, turn down to a gentle simmer and put on the lid.
12
Cook for 15 minutes until all the water is absorbed.
13
Fluff, serve and eat.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 onion, very finely chopped, 3 green chilies, finely chopped, 4 garlic cloves, crushed, 4 cm fresh ginger, finely grated, and more.

Yes, Garlic Chili Chicken With Cardamom Rice falls under the Soups & Stews 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.

That's it — enjoy your meal!

Garlic Chili Chicken With Cardamom Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions