ROASTED CHICKEN BREASTS WITH ORANGE, CARDAMOM AND TURMERIC
Steps:
- Preheat the oven to 500 degrees F.
- In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
- In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
- Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.
ORANGE-CARDAMOM ROAST CHICKEN
Cooking Channel's Aarti Sequeira gives Sunday supper an Indian spin. "My secret to roast chicken: butterflying the bird so it's perfectly cooked every time. And high, high heat for crispy skin."
Provided by Aarti Sequeira
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Butterfly the chicken: Place on a cutting board, breast-side down with the neck toward you. Using a pair of sharp kitchen shears (and your biceps), cut through the bones on either side of the backbone; the spine should come away in a narrow strip, which you can discard or save for stock. Flip the bird over, breasts facing up and closest to you. Using the heel of your palm and your body weight, push down on the breastbone; you should hear it crack. The chicken should lie flat now. Rotate the drumsticks toward the center line of the body so she looks a little knock-kneed. There you go. You just butterflied a chicken!
- Slide your fingers between the flesh and the skin over the breasts, thighs and drumsticks. Use a teaspoon to deposit a little of the flavored butter into each pocket and smooth it out over each part of the chicken, making sure the butter is evenly spread, then pat the skin dry.
- Toss the potato slices with the sunflower oil, season with salt and pepper and let them sit in a bowl at room temperature alongside the chicken for 30 minutes. Give your oven a quick wipe down before preheating it to 500 degrees F. (The high temps will cause any leftover drips to smoke you out of your kitchen! If your oven still smokes, then turn it down to 450 degrees F after the first 10 minutes.)
- Drain off the water that's been drawn from the potatoes and pour the potatoes into an even layer in a large cast-iron skillet. Place the chicken on top of the potatoes and tuck the wings under her shoulders. Pop the whole kit 'n' kaboodle into the oven. Cook for 20 minutes. Rotate the skillet and cook for 20 more minutes, until the skin is crispy, the juices run clear and the thickest part of the breast registers 160 degrees F on an instant-read thermometer.
- Remove the chicken from the oven and set aside to rest for 10 minutes on a cutting board, loosely tented with foil. Using a fish spatula or slotted spoon, gently turn the potatoes. If you'd like them crispier, pop them under your broiler for 3 to 5 minutes. Scoop out the potatoes onto a platter, leaving behind the pan grease. Cut the chicken into pieces, place them on top of the potatoes and serve with boldness and courage!
- Find more recipes from Aarti in her cookbook, Aarti Paarti ($28, Grand Central Publishing).
I AIN'T CHICKEN CHICKEN: CRISPY ROASTED CHICKEN BREASTS WITH ORANGE AND CARDAMOM
Provided by Aarti Sequeira
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment.
- In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
- Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.
- Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.
- If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!
- Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.
CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST
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
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
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
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
CREAMY CHICKEN
This dish is so simple to make - easy, creamy, dreamy chicken!
Provided by Michaela Thomas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
- Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 5.9 g, Cholesterol 74.5 mg, Fat 5.9 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 867 mg, Sugar 0.5 g
CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.
Provided by Julia Moskin
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
- Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams
CARDAMOM CREAM
Steps:
- In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
CHICKEN IN CARDAMOM-YOGURT SAUCE
Make and share this Chicken in Cardamom-Yogurt Sauce recipe from Food.com.
Provided by TattooedMamaof2
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
- Bake until chicken is cooked through, about 40 minutes.
- Divide rice among bowls. Top with chicken and sauce.
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
ROAST CARDAMOM CHICKEN
The spices in this dish are amazing and the yogurt helps to make the meat extra tender. Remember to leave time for the chicken to marinate. Thanks to the British chef Nigel Slater for this recipe.
Provided by Sackville
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
- Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
- Blend to a smooth paste.
- Put the yogurt in a bowl large enough to hold the chicken.
- Stir in the spice paste.
- Add the chicken and make sure all pieces are covered in the marinade.
- Break the cinnamon stick in two and tuck it in with the chicken.
- Cover and marinate for at least two hours and as much as overnight.
- Set the oven to 220 C or 425°F.
- Bake the chicken in a shallow dish for 30 minutes or until cooked through.
- The yogurt should have formed a dark brown crust.
- Sprinkle with mint leaves.
CARDAMOM CHICKEN WITH LIME LEAVES
If you're a true curry lover, the layers of spice in this fragrant and tender chicken thigh curry will really hit the spot
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 24
Steps:
- Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently. Add all the remaining spices with the chilli, stir briefly over the heat then add the tomatoes with 1 can of water, the chutney and bouillon.
- Stir in the aubergine, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves. Push them under the liquid and scatter over the green pepper. Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.
- Meanwhile, make the rice. Put all the ingredients in a medium pan with 750ml water. Bring to the boil , then cover and cook for 20 mins. Turn off the heat and leave for 5 mins to absorb any excess moisture. Serve with the curry.
Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.3 milligram of sodium
BAKED CHICKEN IN CARDAMOM SAUCE
Make and share this Baked Chicken in Cardamom Sauce recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
- Remove and place the chicken in an ovenproof casserole dish or Dutch oven.
- Add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
- Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
- Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
- Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
- Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
- Garnish with toasted almonds and serve with the sauce and rice.
- Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.
CARDAMOM FLAVOURED CHICKEN
Make and share this Cardamom Flavoured Chicken recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, and lightly fry all but a pinch of the cardamom powder.
- Add the chicken and salt and stir until the meat is seared on all sides.
- Add the spices and tomato puree and mix well.
- Mix the yoghurt with 150ml water, mix and stir into the chicken, Bring to a boil, then reduce the heat and simmer until the chicken is tender.
- Serve hot over rice with the remaining pinch of cardamom powder sprinkled over.
More about "creamy cardamom chicken food"
CARDAMOM CHICKEN (MASALA MURGH) - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (15)Total Time 40 minsCategory Indian RecipesCalories 312 per serving
- Pour the oil into a large skillet and place over medium heat. When the oil is heated, add the garlic, ginger and onion. Sauté until the onion is golden brown, stirring frequently, about 7 minutes.
- Add the cumin seeds. Open the cardamoms and add the seeds and the pods. Stir to combine. Reduce the heat to medium-low. Add the tomato and cover the skillet. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
- Add the turmeric, red pepper, salt and black pepper. Stir to combine. Cook uncovered for 7 minutes, stirring frequently. This is the masala (spice base).
CREAMY COCONUT AND CARDAMOM CHICKEN CURRY | FOOD …
From foodtolove.co.nz
Cuisine IndianCategory Midweek Dinner, MainServings 4Total Time 50 mins
- Remove as much fat as possible from the chicken thighs. Rinse and pat dry with paper towels. Crush cardamom pods lightly with a mallet and extract the seeds.
- Heat 2 tablespoons oil in a large frying pan over medium heat. Add chicken thighs, smooth side down, and brown quickly; this is just to develop colour and flavour, not to cook them through. Transfer to a plate and season with salt.
- Add 1 tablespoon oil to pan with onion, ginger, chilli and garlic. Turn heat to low and cook very gently for 10–12 minutes, until onion is very tender but not browned. Add chilli powder, cumin seeds, crushed coriander seeds, cardamom seeds and cloves and let the spices heat through. Add tomatoes and water. Bring to a gentle bubble then lower heat and cook gently for 10 minutes.
- Stir coconut cream into sauce, and add chicken thighs, turning them to coat in sauce. Cover pan with a lid and cook gently for 20 minutes, turning thighs halfway through cooking.
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