Cardamom Flavoured Chicken Food

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Cardamom Chicken with Salt and Pepper Crust image

Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.

Provided by DARLA

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h55m

Yield 6

Number Of Ingredients 8

Ingredients

4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
¼ teaspoon ground cardamom
6 chicken thighs
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Steps:

Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g

CARDAMOM BUTTER CHICKEN

Cardamom butter chicken image

A homemade curry to rival your favourite Indian takeaway - a rich blend of spices mixed with creamy ghee

Provided by Good Food team

Categories Dinner, Main course

Time 1h25m

Number Of Ingredients 16

Ingredients

2 garlic cloves , roughly chopped
thumb-sized piece ginger , chopped
2 green chillies , chopped (leave seeds in if you like it hot)
small bunch coriander , leaves picked, stalks roughly chopped
3 tbsp ghee , or vegetable oil
2 onions , sliced
2 tsp each turmeric, garam masala and ground cumin
1 tsp ground fenugreek
4 chicken breasts , cut into 2.5cm cubes
4 cloves
12 cardamom pods , seeds removed
1 cinnamon stick
400g can tomato
150ml pot yogurt
50ml double cream
chapatis and rice , to serve

Steps:

Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste - or grind to a paste using a pestle and mortar.
Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.
Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.

Nutrition Facts : Calories 460 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium

CARDAMOM-FLAVORED CHICKEN (ELAICHI MURGH)

Cardamom-Flavored Chicken (Elaichi Murgh) image

Make and share this Cardamom-Flavored Chicken (Elaichi Murgh) recipe from Food.com.

Provided by philip dreger

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons sunflower oil
1 teaspoon cardamom
1 lb chicken, boneless and cubed
salt, to taste
1 teaspoon chili powder
1 teaspoon turmeric
2 teaspoons tomato paste
2/3 cup plain yogurt

Steps:

Heat oil and lightly fry all but a pinch of ground cardamom.
Add chicken and salt, stir until meat is sealed on all sides.
Stir in spices and tomato paste and mix well.
Pour in yogurt and 2/3 cup water.
Bring to boil, reduce to low heat and cook until chicken is tender.
Serve hot with rice, sprinkled with reserved cardamom.

Nutrition Facts : Calories 271.2, Fat 22.1, SaturatedFat 5.2, Cholesterol 57.1, Sodium 95.2, Carbohydrate 3.5, Fiber 0.6, Sugar 2.3, Protein 14.5

PINEAPPLE AND CARDAMOM CHICKEN WITH MINT

Pineapple and Cardamom Chicken with Mint image

Provided by Amber Levinson

Categories Chicken Fruit Herb Poultry Sauté Quick & Easy Low Cal Tropical Fruit Pineapple Mint Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 teaspoon ground cardamom
3/4 teaspoon salt
1 teaspoon (packed) finely grated lemon peel
4 skinless boneless chicken breast halves
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
1/2 large pineapple, peeled, cored, cut into 1/2-inch cubes about 2 cups)
3/4 cup low-salt chicken broth
1/2 cup pineapple juice
1/2 cup fresh mint leaves

Steps:

Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until soft, about 4 minutes. Push onion to sides and add chicken to skillet. sauté until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and sauté until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.