Cardamom Flavored Chicken Elaichi Murgh Recipes

CARDAMOM-FLAVORED CHICKEN (ELAICHI MURGH)

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.

CARDAMOM FLAVOURED CHICKEN

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.

CREAMY CARDAMOM CHICKEN

Steps:

• 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.