Saffron Cardamom Chicken

Ingredients
1.       1 large onion, finely chopped
2.      2 lbs boneless, skinless chicken
3.      1 tablespoon ginger garlic paste
4.      10-12 green cardamom pods (or 1 tsp cardamom powder)
5.      2-3 cloves
6.      2 bay leaves
7.      1 inch cinnamon stick
8.      2 tsp ground fennel seeds
9.      1 tsp Kasoori methi
10.   Few strands of saffron
11.    ½ tsp cumin seeds
12.   ¼ tsp red chili powder
13.   salt and pepper to taste
14.   1 cup plain yogurt
15.   2 tbsp oil (vegetable or canola)
16.   freshly chopped mint leaves for garnish (or you can use cilantro leaves)

Method

Using a spice blender, grind the green cardamom pods into a fine powder.

In a large mixing bowl, add the yogurt along with the ginger, garlic, ground fennel seeds, salt, pepper, red chili powder, saffron strands and half of the ground cardamom powder. Mix well and marinate the chicken pieces, cover and refrigerate for at least 3-4 hrs (overnight is best).

In a large deep skillet or wok on medium high heat, add 2 tbsp of oil. When hot add the cloves, cinnamon stick, bay leaves and cumin seeds. Stir fry 2-3 minutes until slightly browned and fragrant. Then add the onions and stir fry until golden brown (around 8-10 minutes). Add the chicken (along with any marinade), mix well and stir fry for a few minutes. Reduce the heat to low, cover and cook until the chicken is fully cooked and tender (around 25-30 minutes). Stir occasionally. Add the kasoori methi and some butter.

Mix in the remaining ground cardamom powder, garnish with fresh mint leaves

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