Cardamom Chicken Curry Recipes

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CARDAMOM BUTTER CHICKEN

A homemade curry to rival your favourite Indian takeaway - a rich blend of spices mixed with creamy ghee

Provided by Good Food team

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 16



Cardamom butter chicken image

Steps:

  • Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste - or grind to a paste using a pestle and mortar.
  • Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
  • Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.
  • Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
  • Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.

Nutrition Facts : Calories 460 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium

2 garlic cloves , roughly chopped
thumb-sized piece ginger , chopped
2 green chillies , chopped (leave seeds in if you like it hot)
small bunch coriander , leaves picked, stalks roughly chopped
3 tbsp ghee , or vegetable oil
2 onions , sliced
2 tsp each turmeric, garam masala and ground cumin
1 tsp ground fenugreek
4 chicken breasts , cut into 2.5cm cubes
4 cloves
12 cardamom pods , seeds removed
1 cinnamon stick
400g can tomato
150ml pot yogurt
50ml double cream
chapatis and rice , to serve

HAJAR'S BLACK CARDAMOM CHICKEN CURRY

I received this recipe from an old boyfriend's mother who was born and lives in India. I made a few minor tweaks though the recipe remains virtually unchanged. This curry is Ayurvedic in nature; well balanced spicing and promotes health and well being so I am told and have read when using this spicing combination. I know it is very tasty! Please use the black cardamom pods whole and remove before serving. This dish has a marinade for the chicken and the "sauce" it is cooked in so the ingredients appear more daunting than they actually are.

Provided by Hajar Elizabeth

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19



Hajar's Black Cardamom Chicken Curry image

Steps:

  • The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
  • Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
  • When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
  • Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
  • Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
  • Add the tomato paste and mix in well, reduce the heat.
  • Put the chicken and its marinade into the pan and cook for about 5 minutes.
  • Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it.
  • Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
  • I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish.
  • Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.

500 g chicken breasts, sliced into 1 cm chunks
1 large onion, chopped
5 cm piece ginger, chopped
2 garlic cloves, chopped
1 fresh small red chili pepper, chopped (to taste to your own heat tolerance)
salt and black pepper
water (a splash)
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
3 whole black cardamom pods
1 medium white onion, chopped roughly
1 teaspoon ground cumin
1 teaspoon ground coriander
4 tablespoons yoghurt (whole fat works best for this dish)
4 tablespoons tomato paste
175 ml water
1 teaspoon garam masala (optional)
3 tablespoons fresh lemon juice
salt (to season)

CARDAMOM CHICKEN CURRY

Make and share this Cardamom Chicken Curry recipe from Food.com.

Provided by Queen Dana

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16



Cardamom Chicken Curry image

Steps:

  • 1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
  • 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1-2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12-15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20-30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6-8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.

Nutrition Facts : Calories 710.6, Fat 26.1, SaturatedFat 5.4, Cholesterol 200.3, Sodium 692.6, Carbohydrate 62.3, Fiber 1.8, Sugar 6, Protein 53

1 1/2 cups plain yogurt, plus more for garnish
1 1/2 teaspoons kashmiri chili powder
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more to taste
12 green cardamom pods, crushed
2 lbs skinless chicken thighs, and legs (bone-in)
1/4 cup canola oil
8 whole black peppercorns
3 pods black cardamom pods
1 stick cinnamon (2 inch)
2 small yellow onions, minced
2 garlic cloves, minced
2 serrano chilies, stemmed, seeded, and minced
1 ginger, peeled and minced, plus more julienned for garnish (1 inch piece)
3 tablespoons roughly chopped cilantro, for garnish
4 cups cooked rice, for serving

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