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Recipes - Chicken with black pepper and cardamom
The mild flavours make this dish popular. Delicious served with rice or bread. Serves 4.
Ingredients
Marinade
500 g chicken breasts, sliced into 1 cm chunks
1 large onion, chopped
5 cm piece of ginger, chopped
2 cloves garlic, chopped
2 red chillies, chopped
Salt and black pepper
Splash of water
Dish
3 tablespoons vegetable oil (sunflower, groundnut or another relatively flavourless oil is best)
1 teaspoon ground cinnamon
8 whole cardamom pods
1 medium onion, sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 tablespoons full fat natural yoghurt
4 tablespoons tomato puree
175 ml water
1 teaspoon garam masala (see recipe for garam masala)
3 tablespoons freshly squeezed lemon juice
Salt to season
Instructions
1. For the marinade you need to make a smooth paste. Put all ingredients, except chicken, into a blender with a splash of water and puree.
2. Place sliced chicken in a bowl and spread the marinade over, coating each piece.
3. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight.
4. When you're ready to cook the dish, put a large pan over a medium heat. When it's hot stir in the cinnamon and cardamom for a few seconds.
5. Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
6. Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
7. Add the tomato puree and mix in well, reduce the heat.
8. Put the chicken and its marinade into the pan and cook for about 5 minutes.
9. Pour the water into the pan and stil in the garam masala.
10. Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoonable consistency. Remove from heat, stir in lemon juice and serve.
2. Place sliced chicken in a bowl and spread the marinade over, coating each piece.
3. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight.
4. When you're ready to cook the dish, put a large pan over a medium heat. When it's hot stir in the cinnamon and cardamom for a few seconds.
5. Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
6. Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
7. Add the tomato puree and mix in well, reduce the heat.
8. Put the chicken and its marinade into the pan and cook for about 5 minutes.
9. Pour the water into the pan and stil in the garam masala.
10. Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoonable consistency. Remove from heat, stir in lemon juice and serve.
