Cardamom Flavored Chicken Elaichi Murgh Recipes

CARDAMOM-FLAVORED CHICKEN (ELAICHI MURGH)

Cardamom-Flavored Chicken (Elaichi Murgh) image

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

Ingredients

3 tablespoons sunflower oil
1 teaspoon cardamom
1 lb chicken, boneless and cubed
salt, to taste
1 teaspoon chili powder
1 teaspoon turmeric
2 teaspoons tomato paste
2/3 cup plain yogurt

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

LASOONI MURGH (GARLIC FLAVORED SPICY CHICKEN)

Lasooni Murgh (Garlic Flavored Spicy Chicken) image

This traditional Indian dish was suggested to me by my friend from Mumbai. It is creamy and full of flavor and should be served over some kind of carb (rice, potatoes, naan) to absorb and dissimulate the spice. It can be easily done in a vegetarian version by substituting the chicken with potatoes, broccoli, spinach and/or paneer. I garnish it with cilantro leaves and grated cheese.

Provided by DOSTANDEN

Categories World Cuisine Recipes Asian Indian

Time 10h40m

Yield 6

Number Of Ingredients 11

Ingredients

1 (8 ounce) container plain yogurt
1 clove garlic, mashed into a paste
2 tablespoons lemon juice
1 ½ teaspoons garam masala
2 teaspoons white pepper
5 saffron threads
salt to taste
1 ½ pounds skinless, boneless chicken, cut in 1-inch pieces
1 tablespoon vegetable oil
1 teaspoon cumin seed
¼ cup heavy cream

Steps:

Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 4.6 g, Cholesterol 81.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 28.6 g, SaturatedFat 3.4 g, Sodium 493.7 mg, Sugar 2.8 g

CARDAMOM FLAVOURED CHICKEN

Cardamom Flavoured Chicken image

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

Ingredients

3 tablespoons vegetable oil
1 teaspoon cardamom powder
600 g boneless skinless chicken, cubed
salt
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoons tomato puree
150 ml natural yoghurt

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.

MAKHANI MURGH (BUTTER CHICKEN)

Makhani Murgh (Butter Chicken) image

This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice.

Provided by LUNACITY

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 2

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
2 skinless, boneless chicken breast halves, cubed
8 green cardamom pods
10 cloves, lightly pounded
10 whole black peppercorns
1 (1/2 inch) piece cinnamon stick
3 serrano peppers
2 teaspoons ginger paste
2 teaspoons garlic paste
1 (15 ounce) can crushed tomatoes
1 ¼ cups water
1 ½ teaspoons paprika
1 ½ teaspoons dried fenugreek leaves
½ teaspoon salt
1 tablespoon butter, softened
½ cup cream

Steps:

Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

Nutrition Facts : Calories 675.9 calories, Carbohydrate 33.7 g, Cholesterol 165.9 mg, Fat 46.9 g, Fiber 10.7 g, Protein 33 g, SaturatedFat 20.8 g, Sodium 1182.2 mg, Sugar 0.6 g

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