Cardamom Chicken Curry

Recipe by Monica Bhide. Saveur April 2010.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 cups plain yogurt, plus more for garnish
• 1 1⁄2 teaspoons  kashmiri chili powder
• 1  teaspoon ground turmeric
• 1  teaspoon kosher salt, plus more to taste
• 12  green cardamom pods, crushed
• 2  lbs skinless chicken thighs, and legs (bone-in)
• 1⁄4 cup canola oil
• 8  whole black peppercorns
• 3  pods black cardamom pods
• 1  stick cinnamon (2 inch)
• 2  small yellow onions, minced
• 2  garlic cloves, minced
• 2  serrano chilies, stemmed, seeded, and minced
• 1  ginger, peeled and minced, plus more julienned for garnish (1 inch piece)
• 3  tablespoons  roughly chopped cilantro, for garnish
• 4  cups cooked rice, for serving

Directions

1. 1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
2. 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1–2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12–15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20–30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6–8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.