Cardamom Chicken (Eliachi Murgh)

Serve this dish, eliachi murgh, with basmati rice or Indian flatbreads.

Serves: 4Hands-on: 40 minutesTotal: 50 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 3 Tbsp. vegetable oil
  • 6 green cardamom pods, roughly pounded
  • 1 medium red onion, peeled and minced
  • 2 tsp. ginger-garlic paste
  • 1½ lbs. skinless, boneless chicken breasts, cut into large chunks
  • 1 tsp. salt
  • ½ tsp. red chili powder
  • ¼ tsp. turmeric powder
  • 1 cup hung yogurt or Greek yogurt

Directions

  • In a large skillet, heat the vegetable oil over medium heat. Add the cardamom pods and sauté for 10 seconds. Add the onion and sauté until well browned, about 7 to 8 minutes. Add the ginger-garlic paste and sauté for 1 minute.
  • Add the chicken cubes and sauté until well browned, about 7 to 8 minutes.
  • Add the salt, red chili powder, and turmeric powder; mix well. Sauté for 1 minute.
  • Add the yogurt and mix well. Fry for another 5 minutes, stirring constantly.
  • Add about ½ cup of water, cover, and cook on low heat until the chicken is cooked through, about 10 to 15 minutes.