Always in search of recipes that feature cardamom, I found this on the Internet. My undersyaning is that it is a rendition of a dish popular in the UK and most likely invented there. The mariade is similar to a tandoori paste but with a creamy aromatic welll seasoned with cardamom, cinnamon and other spices. I have not tried it yet but wanted it here fore safekeeping and decided to share it as well.
For marinating the chicken
- 6 tablespoons finely chopped onions
- 2 inches piece fresh ginger
- 2 large garlic cloves, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb boneless skinless chicken breast, cut crosswise into 1/8-inch thick slices
For cooking the chicken
- 3 tablespoons corn oil or 3 tablespoons peanut oil or 3 tablespoons olive oil
- 1 medium cinnamon stick
- 8 whole cardamom pods
- 1 cup onion, sliced into fine half rings
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 4 tablespoons plain yogurt
- 5 tablespoons grated tomatoes
- 1 teaspoon salt
- 1⁄4 teaspoon garam masala
- 2 -3 teaspoons lemon juice
- To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.
- To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.
- To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.
Really tasty dish. This tasted even better the next day too. Next time I might just prepare it a day in advance. Thanks for sharing!
Good stuff - nice and flavorful. I added some more cayenne and cumin for our tastes, also added some spinach for color (peas would have been good too). I had about 1 1/2 extra tablespoons of yogurt in the container, so I threw that in as well. Thanks for posting!
This is wonderful. So full of flavour and the chicken is so tender. It reminded us of something we ate in Bali but in Bali we would have eaten this with seafood (probably prawns) and not chicken. I marinated the chicken for 1/2 a day making it up in the morning and leaving it in the fridge until I got home that night. Once the marinade is made up, it really is a quick and easy recipe to cook. I used canned diced tomatoes instead of grated. In my opinion the lemon juice is essential so don't forget it. We served over white rice. Thank you Toni, this one goes into my favourites cookbook.