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cardamom infused ginger garlic chicken(masala murgh) -islandsmile.org

CARDAMOM INFUSED GINGER-GARLIC CHICKEN.

CARDAMOM INFUSED GINGER-GARLIC CHICKEN, BOLD FLAVORS THAT PACKS A PUNCH IN TO YOUR MEALS. COMFORT FOOD NEVER LOOKED SO GOOD.
Course chicken, dinner, lunch, Main Course, meals
Cuisine asian,, gluten-free, low-carb
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 5
Author jehan

Ingredients

1 kg of Chicken cut into required size(I’m using chicken breast)

3 tablespoons of Ginger paste

2 tablespoons of Garlic paste

6 Cardamom pods crushed(see notes)

1 teaspoon of Pepper powder

Salt to season

1/2 teaspoon Turmeric

3 tablespoons of Oil

2 medium-sized Onions

Bay leaves 1

Cinnamon stick(2-3 inch)

1 cup of water

1/2 a cup of Coriander leaves

Instructions

Pound Ginger and Garlic a paste needed for the recipe.

Add Cardamom, Pepper, Turmeric, Salt with the ginger-garlic paste and pound until all ingredients are mixed together.

Place the Chicken in a bowl and marinate them with the pounded paste, thoroughly rubbing the spices into the chicken.

Cover with a cling film and leave it to marinate for one hour but should you have time an overnight soak in the spices would be preferable.

Once the marination process in done, take the chicken out 30 minutes before you begin making the dish.

Let the chicken reach room temperature, place a pan over medium heat, pour in the oil, let it heat and then add the sliced Onions, Bay leaves, cinnamon and sauté for a few minutes. Add one ingredient at a time and let it cook for 2-3 minutes followed by the next.

Once the Onions turn golden over medium-heat, add the marinated chicken and let them fry then slightly char the edges of the chicken.

While the above cooking process happens, keep mixing the chicken to avoid burning but let the spices stick to the pan as it is unavoidable. this should take less than 20-30 minutes over medium heat.

Once cooked for 20-30 minutes, Pour in water, simmer until gravy is reduced by half while scraping the spices off the pan using a wooden spoon. This would help to flavor the remaining gravy.

Mix all the scraped spices into the gravy. Season with Salt(see notes), garnish with Coriander mix into the chicken and serve warm.

Recipe Notes

Notes- The Cardamoms used here, it would be preferable if you can take out the seeds and use only the seeds. The skin of the Cardamom can be a bother when you come across it while enjoying the dish.

Be cautious with the seasoning of Salt as the marinade already has enough of the same.