Cardamom Chicken (Masala Murgh)

Name: Cardamom Chicken (Masala Murgh)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 lb (450g) boneless, skinless chicken breast; 4 tablespoons vegetable oil; 2 cloves garlic; 1 tablespoon peeled and finely grated ginger; 1 big yellow or white onion; 3/4 teaspoon cumin seeds; 5 whole green cardamom pods; 1 large ripe tomato; 1/4 teaspoon ground turmeric; 1 teaspoon ground cayenne pepper; 1 teaspoon salt; 1 teaspoon ground black pepper

User Reviews

4.6

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
312 kcal
Course
Main Course
Cuisine
Indian

Cardamom Chicken (Masala Murgh)

Kelsey Carr

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If you love spices and Indian food, you’ve got to try this Cardamom Chicken (Masala Murgh). It’s a dish with tender chicken in a rich, spiced masala sauce—perfect for pairing with rice or Naan for a cozy, satisfying meal.

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Ingredients

Servings

1 lb (450g) boneless, skinless chicken breast
4 tablespoons vegetable oil
2 cloves garlic finely minced
1 tablespoon peeled and finely grated ginger
1 big yellow or white onion shredded in a food processor
3/4 teaspoon cumin seeds
5 whole green cardamom pods cracked
1 large ripe tomato cut into thin wedges
1/4 teaspoon ground turmeric or more
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper

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Instructions

Wash the chicken under cold water and cut it into 3/4-inch (2 cm) pieces. Add the oil to a large skillet and heat it over medium heat. Once the oil is hot, add the garlic, ginger, and onion. Sauté while stirring frequently until the onion turns golden brown, about 5 minutes.
Add the cumin seeds and cracked cardamom pods and seeds to the skillet. Stir to combine. Reduce the heat to medium-low, then add the tomatoes, stirring and breaking them down with a spatula. Cover the skillet and cook until the tomatoes are completely soft and mushy, blending with the onion to form a coarse paste, about 5 minutes.
Add the turmeric, cayenne pepper, salt, and black pepper. Stir to combine, forming the masala (spice base).
Add the chicken and stir to combine. Increase the heat to medium and cook, stirring, until the chicken is completely cooked through and the spice base evenly coats the pieces. Serve immediately with naan or basmati rice.

Notes

Source: Entice With Spice
I make sure the garlic, ginger, and onion cook until the onion is nice and golden brown. This really builds that solid flavor base that makes the dish so delicious.
I let the tomato cook down and blend with the onion to form a paste. This step really helps create a thick, flavorful sauce.
I’m all about a little heat, but you can totally adjust the red cayenne pepper to your liking. If you like it spicier, add more, or if you prefer it milder, just use less. It’s all about what works for you!
I know it’s tempting to turn up the heat to speed things up, but trust me, medium heat is the way to go. It gives the flavors time to develop and helps keep the chicken nice and tender.

Nutrition Information

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Serving 4people Calories 312kcal (16%) Carbohydrates 6g (2%) Protein 31g (62%) Fat 18g (28%) Saturated Fat 12g (60%) Cholesterol 90mg (30%) Sodium 604mg (25%) Fiber 1g (4%) Sugar 2g (4%)