Cardamom Flavoured Chicken
Infuse your dinner table with the exotic allure of **Cardamom Flavoured Chicken**, a richly fragrant dish that combines tender, bone-in chicken thighs with a medley of warm spices and creamy Greek yogurt. The star of the recipe is the aromatic green cardamom pods, which pair beautifully with earthy cumin, vibrant turmeric, and a touch of cinnamon to create a symphony of flavors in every bite. Cooked to perfection in a savory broth and finished with a pop of fresh cilantro, this comforting, spice-forward recipe is perfect for pairing with steamed rice, fluffy naan, or your favorite flatbread. With minimal prep and just 40 minutes of cooking, this easy yet elegant dish is an ideal choice for weeknight meals or special gatherings. Get ready to serve up a bold and flavorful crowd-pleaser that’s sure to delight!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 8 pods Green cardamom pods
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 0.5 cup Greek yogurt (unsweetened)
- 1 cup Chicken stock
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 stick Cinnamon stick
- 1 leaf Bay leaf
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 piece Green chili, slit lengthwise (optional)
Instructions
Begin by lightly crushing the cardamom pods with a mortar and pestle to expose the seeds. Set aside.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat.
Add the cinnamon stick, bay leaf, and crushed cardamom pods to the hot oil. Sauté for about 1 minute until fragrant.
Add the chopped onion and cook until softened and golden brown, about 5-7 minutes.
Stir in the garlic, ginger, ground coriander, ground cumin, and turmeric powder. Cook for another 1-2 minutes to toast the spices.
Add the chicken thighs to the skillet and sear them for 3-4 minutes on each side until lightly browned.
In a small bowl, whisk together the Greek yogurt, sugar, and salt. Lower the heat and add this mixture to the skillet, stirring gently to avoid curdling.
Pour in the chicken stock and add the slit green chili (if using). Bring the mixture to a simmer.
Cover the skillet with a lid and cook on low heat for about 25-30 minutes, turning the chicken halfway through, until the chicken is tender and cooked through.
Taste the sauce and adjust seasoning with more salt or sugar if necessary.
Once cooked, remove from heat and garnish with chopped fresh cilantro.
Serve hot with steamed rice, naan, or flatbread for a complete and satisfying meal.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.1 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1706 mg | 36% | |
*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.
