Prep 15 mins
Cook 20 mins
This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time.
- 2⁄3 cup Greek yogurt
- 1⁄2 teaspoon cornstarch
- 4 chicken breasts, skinless and boneless
- 1 1⁄2 teaspoons green cardamom pods
- 1 tablespoon sunflower oil
- 1 ounce butter
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground coriander
- 2⁄3 cup chicken broth
- 1 1⁄2 tablespoons fresh ginger, grated (about 1 1/2 in piece)
- 2 tablespoons lemon juice
- 2⁄3 cup heavy cream
- 3 ounces ground almonds
- salt and pepper
- cilantro, sprigs, to garnish
- Mix the yogurt with the cornstarch and set to one side. Cut each of the chicken breasts into 3 or 4 chunky pieces.
- Lightly crush the cardamom pods so that the green husks split open, then remove the little brownish-black seeds from inside. Grind these into a fine powder with a pestle and mortar.
- Heat the oil and butter in a flameproof casserole dish, add the chicken and cook over a medium heat until lightly browned all over. Add the turmeric, cinnamon, coriander and ground cardamom seeds and cook for a further minute.
- Remove the pan from the heat and stir in the broth, grated ginger, lemon juice and the yogurt mixture. Return the pan to the heat, bring to a simmer and leave to cook gently for 15 minutes until the chicken is tender. (You can now set the dish aside until later if you wish).
- Mix the cream with the ground almonds, stir into the chicken and simmer for 2-3 minutes. Season to taste and serve, garnished with sprigs of cilantro.
We enjoyed this dish a lot! As stated it is mildly spiced, I would probably add more the next time. I had roasted chicken on hand, so I cooked the spices a little in the butter then proceeded with the sauce, adding the cooked chicken where the recipe states. I served this over Citrus Jasmine Rice along with Garlic Naan. Thanks English_Rose for sharing. Made by one of the Unrulies Under the Influence for ZWT6.
This is such an aromatic and delicious blend of flavors; we ate up every drip of it. Okay, it's an indulgence and you can't have it often but it is a great special meal and I will make it for guests next time. I bought all the ingredients and then didn't realize until it was time to make it that I needed a mortar & pestle which I did not have. I just put the seeds (from the cardamom pods) into my blender and then had a good go at them with a meat tenderizing "hammer". I was concerned that they might still be in too big of pieces (they were definitely not powdered) but I took a chance and we never noticed them in the final (yummy) dish so they were obviously small enough. Everything else I followed exactly and served with basmati rice and a side of carrots and green beans. Oh so good! Thanks, English Rose!