Roast Cardamom Chicken Recipe

Name: Roast Cardamom Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces chicken (breasts are my favourite); 250 ml plain yogurt; for the spice paste; 2 tablespoons water; 2 teaspoons salt; 1 inch gingerroot, chopped; 3 garlic cloves, chopped; 1 teaspoon black peppercorns; 6 cardamom pods, the seeds of; 1 teaspoon cumin seed; 3 teaspoons coriander; 1 cinnamon stick; 1 teaspoon cayenne pepper; 2 tablespoons white wine vinegar; 1/4 cup mint leaf

Servings: persons

4 pieces chicken (breasts are my favourite)
250 ml plain yogurt
for the spice paste
2 tablespoons water
2 teaspoons salt
1 inch gingerroot, chopped
3 garlic cloves, chopped
1 teaspoon black peppercorns
6 cardamom pods, the seeds of
1 teaspoon cumin seed
3 teaspoons coriander
1 cinnamon stick
1 teaspoon cayenne pepper
2 tablespoons white wine vinegar
1/4 cup mint leaf

1
Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
2
Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
3
Blend to a smooth paste.
4
Put the yogurt in a bowl large enough to hold the chicken.
5
Stir in the spice paste.
6
Add the chicken and make sure all pieces are covered in the marinade.
7
Break the cinnamon stick in two and tuck it in with the chicken.
8
Cover and marinate for at least two hours and as much as overnight.
9
Set the oven to 220 C or 425u00b0F.
10
Bake the chicken in a shallow dish for 30 minutes or until cooked through.
11
The yogurt should have formed a dark brown crust.
12
Sprinkle with mint leaves.

402

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: 4 pieces chicken (breasts are my favourite), 250 ml plain yogurt, for the spice paste, 2 tablespoons water, and more.

Yes, Roast Cardamom 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.

Roast Cardamom Chicken

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