Chicken in Cardamom Sauce

  • 13 Jan - 19 Jan, 2018
  • Mag The Weekly
  • Cookery

For spice powder:

• 4 green cardamom pods

• 4 cloves

• 1tsp poppy seeds, lightly roasted

• 1tsp cumin seeds

• 2tsp red chilli powder

For chicken:

• 6tbsp butter

• 2 large bay leaves

• 2 medium onions, finely sliced

• ½ cup rice vinegar

• 1tbsp ginger-garlic paste

• 1kg chicken, cut into big pieces

• 2½ cups chicken stock

• ½ cup heavy cream

• Salt and freshly crushed black pepper powder, to taste


Combine all the ingredients for the spice powder in a blender or grinder and grind to a smooth powder. Heat half the butter in a large frying pan; add bay leaves with onions and sauté till onions soften. Add rice vinegar and cook till it reduces. Add ginger-garlic paste with the chicken and sauté till the chicken is evenly browned. Heat remaining butter in another large pan over medium heat. Add the ground spice powder and sauté till very fragrant, sprinkling with some stock, if required, to prevent the paste from burning. Add chicken with onions and mix well. Cook for a minute then stir in the stock with remaining ingredients, except cream. Cook till sauce is thick and glossy and coats the chicken. Take the pan off the heat. Warm the cream slightly and stir into the sauce. Season with salt and pepper. Serve hot with rice or crusty bread.