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Masala Murgh (Indian Cardamom Chicken)

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Indian

Ingredients

  • 4 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 2 1/2 teaspoons freshly grated ginger
  • 1 onion grated
  • 3/4 teaspoon cumin seeds
  • 4 green cardamom pods
  • 1 large tomato quartered
  • 3/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 heaping teaspoon ground turmeric
  • 1 1/4 pound boneless, skinless chicken, breast cut into 3/4 inch pieces

Instructions

    Cup of Yum
  1. In a large skillet, drizzle oil over medium heat. Add garlic, ginger, and onion. Cook, stirring often, until the onion turns golden, about 7 minutes.
  2. Stir in the cumin. Cut open the cardamom pods and add seeds and pods to the skillet. Stir in the tomato, cover, and reduce heat to medium low. Cook, stirring about every minute, until the tomato breaks down to form a paste, about 5 minutes.
  3. Stir in the cayenne, salt, black pepper, and turmeric. Leave skillet uncovered and cook, stirring often, for 7 minutes.
  4. Stir in the chicken and increase heat to medium. Cook, stirring occasionally, until chicken is heated through and no longer pink in middle, about 10 minutes.
  5. Discard cardamom pods and serve immediately.