Cardamom and Black Pepper Chicken
This aromatic chicken dish is infused with bold spices like cardamom, black pepper, and cinnamon, creating a rich and flavorful meal perfect for any occasion.
Equipment
- Non-stick pan
- Mixing bowls
- wooden spoon
Ingredients
- For the marinade:
- 6 tablespoons onion finely chopped
- 5 cm piece fresh ginger peeled and chopped
- 2 large garlic cloves chopped
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 3 tablespoons water
- 450 g boned and skinned chicken breasts sliced into 3 mm thick pieces
- To cook the chicken:
- 150 g onions sliced into fine half-rings
- 3 tablespoons corn or olive oil
- 1 medium stick cinnamon
- 8 whole cardamom pods
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 4 tablespoons natural yoghurt
- 5 tablespoons grated tomato
- 1 teaspoon salt
- ¼ teaspoon garam masala
- 3 teaspoons lemon juice
Instructions
- Prepare the marinade: In a blender, combine the chopped onion, ginger, garlic, salt, cayenne pepper, black pepper, and water.
- Blend until smooth, scraping down the sides as needed.
- Place the sliced chicken in a bowl and coat well with the marinade.
- Cover and refrigerate for at least 30 minutes (up to 3 hours for more flavor).
- Cook the chicken: Heat 3 tablespoons of oil in a non-stick pan over medium-high heat.
- Add the cinnamon stick and cardamom pods, stirring for about 10 seconds.
- Add the sliced onions and fry for 6–7 minutes, stirring continuously, until they turn reddish-brown.
- Stir in the cumin and coriander, followed by the natural yoghurt, adding one tablespoon at a time and stirring until absorbed.
- Add the grated tomato and cook for another minute.
- Reduce the heat to medium and add the marinated chicken along with the marinade.
- Stir and cook for about 3–4 minutes, or until all the chicken pieces turn white.
- Pour in 175 ml (6 fl oz) water, then add salt, garam masala, and lemon juice.
- Stir well and bring to a gentle simmer.
- Reduce the heat to low and cook uncovered for 2–3 minutes, stirring occasionally.
- Remove the whole cinnamon stick and cardamom pods before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this spiced chicken with basmati rice or warm naan to soak up the flavorful sauce.
Wine Advice:
Pair this aromatic dish with a medium-bodied white wine such as a Gewürztraminer or a dry Riesling to complement the warm spices.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 9 g | Protein: 42 g | Fat: 12 g | Fiber: 2 g | Sugar: 4 g | Salt: 1.1 mg
