Cardamom chicken is an Indian chicken dish that is spiced with cardamom. Cardamom chicken or masala murgh is delectable.
I was introduced to Indian food as a child growing up in Malaysia.
Both of my late parents adored Indian cuisine. Their preferred cuisine was nasi kandar or Indian rice plates popularized by Indian-Muslims in Penang.
My mother adored preparing Indian curry at home, whether chicken curry, Indian squid curry, or seafood curry.
Everyone in the family appreciates a nice pot of scorching hot, spice-laden curry; with the scent and perfume of Indian curry rising from the kitchen, we knew lunch and supper would be outstanding.
Additionally, I adore Indian flatbreads like naan and roti canai. My father would always pack a slice or two of delicious roti canai for me as a snack or late-night meal.
Even though I grew up eating Indian food and being around people who do, I am not an expert cook in Indian cuisine.
To be candid, I still get fennel and cumin seeds mixed up occasionally due to their similar appearance (in my eyes).
This is the type of chicken my dad and I would get at our favorite Penang nasi kandar restaurant: vivid red-orange chicken cooked to exquisite perfection in a spice combination.
I can practically smell and taste the cardamom chicken from the photograph, and I do not doubt that it is delectable in taste. This dish has a low-calorie count of 312 calories per serving.
- 1 1/4 pound (600 g/21 oz.) chicken breasts, boneless and skinless
- 4 tbsp olive oil
- 1 tablespoon garlic, minced
- 2 1/2 teaspoons fresh ginger, peeled and coarsely grated
- 1 onion, grated on a box grater with the biggest grating holes or shredded in a food processor
- 3/4 tsp cumin seeds
- 4 cardamom pods in their entirety
- 1 big, perfectly ripe tomato, quartered
- 1/4 teaspoon turmeric powder
- 3/4 teaspoons cayenne pepper powder
- 3/4 teaspoon salt
- 3/4 teaspoons black pepper
- Chicken is washed in cold water and cut into 3/4-inch (2-cm) pieces.
- In a large skillet, heat the oil over medium heat. Add the garlic, ginger, and onion once the oil is hot. Cook, turning regularly until the onion is golden brown, about 7 minutes.
- Cumin seeds are added at this point. And then, open the cardamom pods and add the seeds. Combine the ingredients well. Reduce to medium-low heat and cover the skillet with the tomato. Cook, stirring every minute, and lightly mash the tomato until the tomato is completely soft, mashed, and mix it with onion to form a coarse paste, about 5 minutes.
- Combine the turmeric, red pepper, salt, and black pepper in a medium bowl. Combine well. Cook, stirring regularly, for 7 minutes, uncovered. This constitutes the masala (spice base).
- Combine the chicken with the sauce. Combine well and turn the heat to medium-high. Cook, uncovered until the chicken is no longer pink when a knife is inserted through it, about 10 minutes.
- Discard the cardamom pods. Allow cooling to room temperature before refrigerating or freezing!