Masala Murgh (Indian Cardamom Chicken)
Tara's Multicultural Table recipe - Indian
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 2 1/2 teaspoons freshly grated ginger
- 1 onion (grated)
- 3/4 teaspoon cumin seeds
- 4 green cardamom pods
- 1 large tomato (quartered)
- 3/4 teaspoon ground cayenne pepper
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 heaping teaspoon ground turmeric
- 1 1/4 pound boneless, skinless chicken, breast (cut into 3/4 inch pieces)
Instructions
- 1
In a large skillet, drizzle oil over medium heat. Add garlic, ginger, and onion. Cook, stirring often, until the onion turns golden, about 7 minutes.
- 2
Stir in the cumin. Cut open the cardamom pods and add seeds and pods to the skillet. Stir in the tomato, cover, and reduce heat to medium low. Cook, stirring about every minute, until the tomato breaks down to form a paste, about 5 minutes.
- 3
Stir in the cayenne, salt, black pepper, and turmeric. Leave skillet uncovered and cook, stirring often, for 7 minutes.
- 4
Stir in the chicken and increase heat to medium. Cook, stirring occasionally, until chicken is heated through and no longer pink in middle, about 10 minutes.
- 5
Discard cardamom pods and serve immediately.