Masala Murgh (Indian Cardamom Chicken)

Masala Murgh is an Indian cardamom-spiced chicken dish. It can be served with flat breads or rice.

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Green Cardamom (Elettaria, Elaichi) originated in India and is the third most expensive spice, following saffron and vanilla. It is often used in Indian, Middle Eastern, and Scandinavian cooking. Green cardamom is now mostly grown in Guatemala, followed by India. It is a highly aromatic, warm citrus-like spice similar to ginger and cinnamon. Most of the flavor is in the seeds encased by the green pods. Once the pods are cut, the seeds quickly lose their flavor. I was able to find green cardamom at World Market. It is also available on Amazon: Green Cardamom.

More information on green cardamom.

Masala Murgh (Indian Cardamom Chicken)

Adapted from Rasa Malaysia from Entice with Spice

Print Pin

Masala Murgh (Indian Cardamom Chicken)

Course Main

Cuisine Indian

Keyword cardamom, chicken, India, Indian, masala

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Ingredients

• 4 tablespoons vegetable oil
• 3 cloves garlic minced
• 2 1/2 teaspoons freshly grated ginger
• 1 onion grated
• 3/4 teaspoon cumin seeds
• 4 green cardamom pods
• 1 large tomato quartered
• 3/4 teaspoon ground cayenne pepper
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 heaping teaspoon ground turmeric
• 1 1/4 pound boneless, skinless chicken, breast cut into 3/4 inch pieces

Instructions

• In a large skillet, drizzle oil over medium heat. Add garlic, ginger, and onion. Cook, stirring often, until the onion turns golden, about 7 minutes.
• Stir in the cumin. Cut open the cardamom pods and add seeds and pods to the skillet. Stir in the tomato, cover, and reduce heat to medium low. Cook, stirring about every minute, until the tomato breaks down to form a paste, about 5 minutes.
• Stir in the cayenne, salt, black pepper, and turmeric. Leave skillet uncovered and cook, stirring often, for 7 minutes.
• Stir in the chicken and increase heat to medium. Cook, stirring occasionally, until chicken is heated through and no longer pink in middle, about 10 minutes.
• Discard cardamom pods and serve immediately.