Chicken with Black Cardamom

From Yum’s Chicken Do Piaza
It’s helpful to have a food processor for this.


  • ¾ lb Boned chicken thighs cut into 2 inch cubes
  • ½ Tbsp Lemon juice
  • ½ tsp Salt or to taste
  • ½ onion, roughly chopped
  • 1 long, slim dried red chillies, roughly chopped
  • 2 Tbsp Sunflower, corn or vegetable oil
  • 1 red onions, finely sliced
  • 1 Tbsp Ginger paste
  • 2 garlic cloves
  • ½ Tbsp Ground coriander
  • 1 tsp Ground cumin
  • ½ tsp Ground turmeric
  • 4 whole, canned tomatoes
  • 1 Tbsp Tomato puree from the tomato can
  • 1 cinnamon or cassia stick
  • 1 Black cardamom pods, split the top of each pod
  • 2 whl cloves
  • 4 fl oz warm water
  • ½ Tbsp Chopped fresh mint leaves or ½ tsp dried mint
  • 2 whole fresh green chillies (optional)
  • 2 Tbsp Chopped cilantro leaves


  1. Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the bowl and set aside for 15-20 minutes.
  2. Put the ginger, garlic, onion and red chillies with 1-2 Tbsp of water in a blender or food processor and make a puree.
  3. Heat the oil in a saucepan over a medium heat and fry the red onions until they soften (5-6 minutes). Stir frequently to ensure even cooking.
  4. Add the pureed ingredients and fry for 4-5 minutes, stirring frequently.
  5. Add the coriander, cumin and turmeric, stir and fry for 30 seconds
  6. Add the tomatoes and stir-fry for 2-3 minutes
  7. Add the chicken. Increase to high and stir-fry the chicken for 4-5 minutes, or until it loses its pink color.
  8. Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry for 30 seconds
  9. Add the water and bring to the boil, reduce heat to low and cover the pan.
  10. Cook for 15-20 minutes stirring occasionally.
  11. Remove the lid and increase heat to medium.
  12. Add the mint, fresh chillies and coriander leaves.
  13. Stir-fry for 1-2 minutes, remove from the heat and serve.

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