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”
Cardamom and Ginger Chicken with Cashews
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.

Cardamom and Ginger Chicken with Cashews

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.