Creamy Cardamom Chicken
Indulge in the rich and aromatic flavors of Creamy Cardamom Chicken, a luxurious dish that combines tender chicken thighs with a velvety cream sauce infused with warm spices. This recipe highlights the distinctive notes of ground cardamom, balanced beautifully with cumin, coriander, and turmeric for a layered, fragrant curry. Sautéed onions, garlic, and fresh ginger create a flavorful base, while a splash of lemon juice and a garnish of fresh cilantro add brightness to the dish. Simmered to perfection in a savory cream sauce, this one-pan meal is ideal for weeknight dinners yet elegant enough for special occasions. Serve it over fluffy basmati rice or with soft, pillowy naan bread for a truly comforting and satisfying experience. Perfect for lovers of Indian-inspired cuisine, this Creamy Cardamom Chicken is a must-try!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 teaspoon Ground cardamom
- 1 cup Heavy cream
- 1 large Onion
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 cup Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Step 1: Finely chop the onion, garlic, and ginger. Set them aside.
Step 2: Heat the butter and vegetable oil in a large skillet over medium heat.
Step 3: Season the chicken thighs with salt and black pepper. Add them to the skillet and sear for 2-3 minutes on each side until golden. Remove the chicken and set aside.
Step 4: In the same skillet, add the chopped onion. Sauté for 5-7 minutes until soft and golden brown.
Step 5: Add the garlic and ginger, and cook for another 1-2 minutes, stirring frequently.
Step 6: Stir in the ground cardamom, coriander, cumin, and turmeric powder. Cook for 30 seconds to release the spices' aroma.
Step 7: Pour in the chicken stock and bring the mixture to a simmer. Scrape the bottom of the skillet to deglaze and release any browned bits.
Step 8: Lower the heat and stir in the heavy cream. Return the chicken thighs to the skillet, ensuring they are fully coated in the sauce.
Step 9: Cover the skillet and let the chicken simmer for 15-20 minutes until cooked through and the sauce has thickened.
Step 10: Stir in the lemon juice, adjust salt and pepper to taste, and sprinkle with fresh cilantro leaves.
Step 11: Serve the Creamy Cardamom Chicken hot over basmati rice or with warm naan bread.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 399 mg | 8% | |
*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.
