Cardamom and Black Pepper Chicken
Infused with the enchanting warmth of roasted cardamom and the bold kick of freshly ground black pepper, Cardamom and Black Pepper Chicken is a true feast for the senses. Tender, bone-in chicken thighs are marinated in a luxurious blend of Greek yogurt, garlic, ginger, and aromatic spices, ensuring every bite is rich and flavorful. Simmered to perfection in a fragrant, onion-laden sauce, this dish strikes a beautiful balance of creamy, tangy, and earthy notes. Perfect for dinner parties or indulgent weeknight meals, it pairs wonderfully with steamed basmati rice or soft, buttery naan. Elevate your cooking repertoire with this deeply satisfying and spice-forward chicken recipe that embodies the essence of comfort and sophistication.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 8 pods Green cardamom pods
- 1 teaspoon Black peppercorns
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 large Onion (thinly sliced)
- 0.5 cup Chicken stock or water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Begin by dry roasting the cardamom pods and black peppercorns in a small skillet over medium heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a coarse powder using a mortar and pestle or spice grinder.
In a large mixing bowl, combine the ground cardamom and black pepper with the minced garlic, grated ginger, yogurt, lemon juice, cumin powder, coriander powder, turmeric powder, and salt. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and sauté for 5–7 minutes until golden brown and caramelized.
Push the onions to the sides of the skillet and add the marinated chicken thighs, skin-side down, to the center. Sear for 4–5 minutes on each side until golden brown.
Pour the remaining marinade and chicken stock (or water) into the skillet. Stir gently to combine. Lower the heat, cover, and let the chicken simmer for 25–30 minutes, or until it is fully cooked and tender. The internal temperature of the chicken should reach 165°F (74°C).
Uncover the skillet and let the sauce thicken slightly for 3–5 minutes, stirring occasionally.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or your preferred side.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
