Cardamom Ginger Yogurt Sauce Recipes

CARDAMOM GINGER YOGURT SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat, saute the onion until tender and starting to brown, stirring occasionally. Remove from pan heat and allow onion to cool slightly, but remain in the skillet.
• While the onion cooks, stir the cardamom and ginger into the yogurt until well blended.
• Pour the spiced yogurt into the skillet and stir in to the warm onion. Do not put over heat as it will cause the yogurt to separate. The warmth that remains in the skillet and the onions will warm the sauce sufficiently.

CHICKEN IN CARDAMOM-YOGURT SAUCE

Steps:

• Preheat oven to 350°F
• Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
• Bake until chicken is cooked through, about 40 minutes.
• Divide rice among bowls. Top with chicken and sauce.

CREAMY CARDAMOM CHICKEN

Steps:

• Mix the yogurt with the cornstarch and set to one side. Cut each of the chicken breasts into 3 or 4 chunky pieces.
• Lightly crush the cardamom pods so that the green husks split open, then remove the little brownish-black seeds from inside. Grind these into a fine powder with a pestle and mortar.
• Heat the oil and butter in a flameproof casserole dish, add the chicken and cook over a medium heat until lightly browned all over. Add the turmeric, cinnamon, coriander and ground cardamom seeds and cook for a further minute.
• Remove the pan from the heat and stir in the broth, grated ginger, lemon juice and the yogurt mixture. Return the pan to the heat, bring to a simmer and leave to cook gently for 15 minutes until the chicken is tender. (You can now set the dish aside until later if you wish).
• Mix the cream with the ground almonds, stir into the chicken and simmer for 2-3 minutes. Season to taste and serve, garnished with sprigs of cilantro.

GINGER YOGURT SAUCE

Steps:

• Combine all.
• Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.