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!
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.
Adapted from From Donuts to Delirium
- 8 chicken pieces, on the bone
- 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
- 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
- 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.