Cardamom Chicken (Masala Murgh)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
312 kcal
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Course
Main Course
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Cuisine
Indian
Cardamom Chicken (Masala Murgh)
Description
This recipe begins by cutting chicken breast into bite-sized pieces. Garlic, ginger, and shredded onion are sautéed in vegetable oil over medium heat until the onion develops a golden brown color, which builds a depth of flavor. Cumin seeds and cracked green cardamom pods are added next to infuse the oil with their fragrant spices.
Tomato wedges are stirred in and cooked until they break down completely, forming a thick paste together with the onions. Ground turmeric, cayenne pepper, salt, and black pepper are whisked in to create the masala, or spice base. The chicken is added and cooked while stirring until fully cooked and thoroughly coated with the spices. This slow, steady cooking over medium heat allows flavors to meld while keeping the chicken juicy.
The heat from cayenne pepper can be adjusted to preference, and the medium heat cooking prevents dryness. The cardamom pods lend a distinctive warm aroma that sets this variant apart. Serving suggestions commonly include pairing with freshly made naan or steaming basmati rice, which complement the sauce’s potent flavors.
Patience with sautéing the onion golden and letting the tomato cook down is key to developing the masala’s depth. Adjusting cayenne pepper to taste balances the dish’s spiciness without overpowering the aromatic cardamom.
Ingredients
- 1 lb (450g) chicken breast boneless, skinless
- 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 cardamom pods cracked, whole, green
- 1 tomato cut into thin wedges, large, ripe
- 1/4 teaspoon Turmeric or more, ground
- 1 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper ground
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
- Cook the onion until golden brown to develop a strong flavor base for the masala.
- Allow the tomatoes to cook down into a thick paste blended with onions for a richer sauce.
- Adjust the cayenne pepper amount to suit your preferred spice level.
- Maintain medium heat during cooking to keep the chicken tender and let flavors develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 312 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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