Cardamom Butter Chicken Recipes

Steps:

• For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Stir in the cilantro. Serve with rice and naan alongside.

Steps:

• Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
• Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Steps:

• On a cutting board, slice the chicken into bite size pieces.
• Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven 430˚F (220˚C).
• Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
• Bake for about 15 minutes, until slightly dark brown on the edges.
• Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
• Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
• Pour in the cream and mix well with the onion and spices.
• When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
• Serve with naan bread and rice and garnish with parsley.
• Enjoy!

Steps:

• Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
• Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
• Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
• Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
• Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
• When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
• Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
• While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
• Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
• Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
• Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
• Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
• Enjoy!

Steps:

• Mix the yogurt with the cornstarch and set to one side. Cut each of the chicken breasts into 3 or 4 chunky pieces.
• Lightly crush the cardamom pods so that the green husks split open, then remove the little brownish-black seeds from inside. Grind these into a fine powder with a pestle and mortar.
• Heat the oil and butter in a flameproof casserole dish, add the chicken and cook over a medium heat until lightly browned all over. Add the turmeric, cinnamon, coriander and ground cardamom seeds and cook for a further minute.
• Remove the pan from the heat and stir in the broth, grated ginger, lemon juice and the yogurt mixture. Return the pan to the heat, bring to a simmer and leave to cook gently for 15 minutes until the chicken is tender. (You can now set the dish aside until later if you wish).
• Mix the cream with the ground almonds, stir into the chicken and simmer for 2-3 minutes. Season to taste and serve, garnished with sprigs of cilantro.