Ingredients
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-
6
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2
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2
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1/2
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1/2
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1/2
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1
-
-
3
-
-
-
-
-
Directions
Cardamom and Black Pepper Chicken,Always in search of recipes that feature cardamom, I found this on the Internet. My undersyaning is that it is a rendition of a dish popular in the UK and most likely invented there. The mariade is similar to a tandoori paste but with a creamy aromatic welll seasoned with cardamom, cinnamon and other spices. I have not tried it yet but wanted it here fore safekeeping and decided to share it as well.,Really tasty dish. This tasted even better the next day too. Next time I might just prepare it a day in advance. Thanks for sharing!
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Steps
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1
Done
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To Make the Marinade: Put the Onion, Ginger, Garlic, Salt, Cayenne Pepper, Black Pepper and 3 Tbsp Water Into a Blender. Blend to a Smooth Paste, Pushing Down With Rubber Spatula When Needed. |
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2
Done
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to Marinate the Chicken: Put the Sliced Chicken in a Bowl. Add the Marinade and Mix Well. Cover and Refrigerate For 30 Minutes or Up to 3 Hours. |
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3
Done
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to Make the Dish: Pour the Oil Into a Wide, Nonstick Pan Set Over Medium-High Heat. When the Oil Is Hot, Add the Cinnamon and Cardamom. Stir For 10 Seconds. Put in the Onion and Fry, Stirring at the Same Time, For 6 to 7 Minutes, or Until the Onion Turns a Reddish-Brown Color. Add the Cumin and Coriander. Stir Once. Add the Yogurt, 1 Tbsp at a Time, and Stir Until It Is Absorbed. Add the Tomato and Stir For 1 Minute. Reduce the Heat to Medium, Add the Chicken, Together With Its Marinade, and Cook, Stirring, For 3 to 4 Minutes, or Until the Chicken Pieces Turn White. Add 3/4 Cup Water, the Salt, and Garam Masala. Stir and Bring to a Simmer. Reduce Heat to Low and Cook, Uncovered For 2 to 3 Minutes, Stirring Now and Then. |
