Cardamom And Black Pepper Chicken Recipes

HAJAR'S BLACK CARDAMOM CHICKEN CURRY

Steps:

• The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
• Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
• When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
• Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
• Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
• Add the tomato paste and mix in well, reduce the heat.
• Put the chicken and its marinade into the pan and cook for about 5 minutes.
• Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it.
• Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
• I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish.
• Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.

CARDAMOM AND BLACK PEPPER CHICKEN

Steps:

• 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.
• 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.
• 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.

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Steps:

• Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
• Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

BAKED CHICKEN IN CARDAMOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
• Remove and place the chicken in an ovenproof casserole dish or Dutch oven.
• Add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
• Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
• Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
• Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
• Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
• Garnish with toasted almonds and serve with the sauce and rice.
• Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.