Creamy Cardamom Chicken

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@English_Rose
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@English_Rose
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"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."
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  1. momaphet
    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 Recipe #423902 along with Garlic Naan. Thanks English_Rose for sharing. Made by one of the Unrulies Under the Influence for ZWT6.
    Reply
  2. SolightlyUK
    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!
    Reply
  3. English_Rose
    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.
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