Chicken In Cardamon Yogurt Sauce Wred Bell Pepper And Shallot Curry Recipes

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CHICKEN IN CARDAMOM-YOGURT SAUCE



Chicken in Cardamom-Yogurt Sauce image

Make and share this Chicken in Cardamom-Yogurt Sauce recipe from Food.com.

Provided by TattooedMamaof2

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups plain yogurt
1 1/2 cups tomato puree, canned
3 tablespoons cumin
2 tablespoons coriander
2 tablespoons canola oil
4 teaspoons paprika
1 tablespoon celery seed
1 1/2 teaspoons cayenne
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cardamom
1/8 teaspoon clove
5 garlic cloves, minced
2 lbs chicken thighs, skinned and trimmed
3 cups cooked basmati rice

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.

CARDAMOM CHICKEN CURRY



Cardamom Chicken Curry image

Make and share this Cardamom Chicken Curry recipe from Food.com.

Provided by Queen Dana

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups plain yogurt, plus more for garnish
1 1/2 teaspoons kashmiri chili powder
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more to taste
12 green cardamom pods, crushed
2 lbs skinless chicken thighs, and legs (bone-in)
1/4 cup canola oil
8 whole black peppercorns
3 pods black cardamom pods
1 stick cinnamon (2 inch)
2 small yellow onions, minced
2 garlic cloves, minced
2 serrano chilies, stemmed, seeded, and minced
1 ginger, peeled and minced, plus more julienned for garnish (1 inch piece)
3 tablespoons roughly chopped cilantro, for garnish
4 cups cooked rice, for serving

Steps:

  • 1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
  • 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1-2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12-15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20-30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6-8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.

Nutrition Facts : Calories 710.6, Fat 26.1, SaturatedFat 5.4, Cholesterol 200.3, Sodium 692.6, Carbohydrate 62.3, Fiber 1.8, Sugar 6, Protein 53

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