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Cardamom chicken is an Indian chicken dish made with cardamom and spices. Delicious cardamom chicken or masala murgh.
Growing up in Malaysia, I was exposed to Indian cuisine since I was little.
Both my late parents loved Indian food…their favorite food in the world was nasi kandar, or Indian rice plates made popular by Indian-Muslim in Penang.
At home, my mother loved cooking Indian curry: chicken curry, Indian squid curry, or seafood curry.
Everyone in the family enjoys a good pot of fiery hot and spice-laden curry; as the smell and aroma of Indian curry wafting out of the kitchen, we knew that lunch and dinner would be excellent.
I also love Indian flat breads, such as naan and roti canai.
My father would always pack a slice or two of sweet roti canai for me as a snack or late night supper.
Indian food was a staple in our family, and Indian food is also the ultimate favorite for Mr. Rasa Malaysia.
Even though I grew up with Indian food and surrounded by people who love it, I am not an experienced cook when it comes to Indian cuisine.
I will be very honest, I still get fennel seeds and cumin seeds mixed up sometimes as they look so similar (in my eyes).
So when Shubhra Ramineni, the author of Entice with Spice contacted me, I was excited to check out the cookbook.
This Cardamom Chicken or Masala Murgh picture and recipe caught my eyes when I read through the book.
This is the kind of chicken my parents and I would order at our favorite nasi kandar restaurant in Penang: bright red-orange chicken cooked to tender perfection in a blend of spices.
I can almost smell the aroma and savor the flavor of the cardamom chicken from the picture, and I have no doubt that it is tantalizing in taste.
If you wish to check out the Entice with Spice cookbook, you can pick up a copy at Amazon.
Frequently Asked Questions
This recipe is only 312 calories per serving.
What To Serve With Cardamom Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Cardamom Chicken (Masala Murgh)
Ingredients
- 1 ¼ lbs (570g) boneless, skinless chicken breast
- 4 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 2 ½ teaspoons fresh ginger, peeled and finely grated
- 1 onion, grated on the largest grating holes on a box grater or shredded in a food processor
- ¾ teaspoon cumin seeds
- 4 whole green cardamom pods
- 1 large fully ripe tomato, cut into 4 pieces
- ¼ teaspoon ground turmeric
- ¾ teaspoon ground red cayenne pepper
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
Instructions
- Wash the chicken under cold water and cut it into 3/4-inch (2 cm) pieces.
- Pour the oil into a large skillet and heat over medium heat. Once the oil is hot, add the garlic, ginger, and onion. Sauté, stirring frequently, until the onion is golden brown, about 7 minutes.
- Add the cumin seeds, then open the cardamom pods and add both the seeds and pods to the skillet. Stir to combine. Reduce the heat to medium-low, add the tomato, and cover the skillet. Cook until the tomato is completely soft and mashed, blending with the onion to form a coarse paste, stirring every minute and lightly mashing the tomato, about 5 minutes.
- Add the turmeric, red pepper, salt, and black pepper. Stir to combine and cook uncovered for 7 minutes, stirring frequently. This forms the masala (spice base).
- Add the chicken and stir to combine. Increase the heat to medium and cook uncovered, stirring occasionally, until there are no signs of pink when you insert a knife into the chicken, about 10 minutes.
- Remove and discard the cardamom pods. Enjoy now, or let cool to room temperature before refrigerating or freezing for later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I making another meatloaf formula, and one of the fixings is horseradish, but instead than blend it into the whole loaf(which will make it less recognizable
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Looking for recipes to use the spices we have in our kitchen, and I came across this one. Really simple recipe that produces a delicious result. Just enough spice. Husband loved it!
That’s awesome!
Great recommendation. I am a regular visitor of your recipes and almost tried all recipes. But my husband loved the masala murgh. I am also a lover of spies and spicy food. Share some more spicy recipes.
you are great. I like your way of teaching us recipes method.I am new in recipes
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I don’t have cardamom pods however do have ground cardamom. am i able to switch these out? And if thus, what proportion ground cardamom ought to I use? Thanks!