Cardamom Flavored Chicken Elaichi Murgh Recipes
CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST
Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g
CARDAMOM FLAVOURED CHICKEN
Make and share this Cardamom Flavoured Chicken recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, and lightly fry all but a pinch of the cardamom powder.
- Add the chicken and salt and stir until the meat is seared on all sides.
- Add the spices and tomato puree and mix well.
- Mix the yoghurt with 150ml water, mix and stir into the chicken, Bring to a boil, then reduce the heat and simmer until the chicken is tender.
- Serve hot over rice with the remaining pinch of cardamom powder sprinkled over.
CARDAMOM-FLAVORED CHICKEN (ELAICHI MURGH)
Make and share this Cardamom-Flavored Chicken (Elaichi Murgh) recipe from Food.com.
Provided by philip dreger
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and lightly fry all but a pinch of ground cardamom.
- Add chicken and salt, stir until meat is sealed on all sides.
- Stir in spices and tomato paste and mix well.
- Pour in yogurt and 2/3 cup water.
- Bring to boil, reduce to low heat and cook until chicken is tender.
- Serve hot with rice, sprinkled with reserved cardamom.
Nutrition Facts : Calories 271.2, Fat 22.1, SaturatedFat 5.2, Cholesterol 57.1, Sodium 95.2, Carbohydrate 3.5, Fiber 0.6, Sugar 2.3, Protein 14.5
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