Cardamom and Ginger Chicken with Cashews

It all started with a simple Indian cardamom chicken I made.

Then Heavenly Housewife from From Donuts to Delirium left a comment saying:

"Cardamom chicken is one of my signature dishes, but mine is a lot more complicated. I'd love to try this because it really does look amazing and I love ways to cut time and mess in the kitchen. Plus cardamom is my all time favorite spice flavour. Looks really amazing daaaaahling!

*kisses* HH"

Her "one of my signature dishes" got my attention. I told you I'm a sucker for statements like "the best", "my favourite", "the very best family favourite", "a family secret"...well, you get the idea. And so, without further ado, I went straight to her blog and searched for cardamom chicken, her "Hubby's favourite" recipe came up, and I made it very soon after.

It was very rich and tasty. The flavour was much more complex as compared to the simple cardamom chicken I made since so much more herbs and spices were involved. The cardamom flavour wasn't very strong so I would suggest adding more cardamom if you want a stronger cardamom taste.

Ingredients:
Adapted from From Donuts to Delirium

• 8 chicken pieces, on the bone

Marinade:

• 2 tbs of garam masala
• 7 cardamom pods - black seeds removed and pounded into powder
• 1 tsp of ground cinnamon
• 1 tsp of chilli flakes
• 2 tsp of chopped fresh ginger
• 1 tsp of salt
• 2 tsp brown sugar
• 150 g (5 oz) Greek yogurt
• 1 tsp turmeric

Others:

• 2 onions - finely chopped
• 3 cloves of garlic - chopped
• 60 g(2 oz) cashews - toasted
• 2 tbs of tomato paste
• 2 tbs of olive oil

Directions:

• Combine all ingredients for marinade. Mix into a paste. Cover the chicken pieces in the paste and let it sit overnight, covered and refrigerated.
• The next day, fry onions and garlic in olive oil until softened.
• Add chicken with any extra marinade, plus add just enough water to cover the chicken (I added about 3/4 cup).
• Stir in tomato paste.
• Bring to boil then lower heat to simmer until chicken is cooked.
• Reduce the liquid to a desired consistency (I like the sauce to be nice and thick, personally).
• Add salt to taste.
• Finally, add cashews just before serving.