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Cardamom And Black Pepper Chicken

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Ingredients

Adjust Servings:
6 tablespoons finely chopped onions
2 inches piece fresh ginger
2 large garlic cloves chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast cut crosswise into 1/8-inch thick slices
3 3 tablespoons peanut oil or 3 tablespoons olive oil

Nutritional information

199.4
Calories
63 g
Calories From Fat
7.1 g
Total Fat
1.4 g
Saturated Fat
74.6 mg
Cholesterol
1014.6 mg
Sodium
7.7 g
Carbs
1.4 g
Dietary Fiber
3.5 g
Sugars
25.6 g
Protein
209g
Serving Size

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Cardamom And Black Pepper Chicken

Features:
    Cuisine:

    Really tasty dish. This tasted even better the next day too. Next time I might just prepare it a day in advance. Thanks for sharing!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cardamom and Black Pepper Chicken,Always in search of recipes that feature cardamom, I found this on the Internet. My undersyaning is that it is a rendition of a dish popular in the UK and most likely invented there. The mariade is similar to a tandoori paste but with a creamy aromatic welll seasoned with cardamom, cinnamon and other spices. I have not tried it yet but wanted it here fore safekeeping and decided to share it as well.,Really tasty dish. This tasted even better the next day too. Next time I might just prepare it a day in advance. Thanks for sharing!


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    Steps

    1
    Done

    To Make the Marinade: Put the Onion, Ginger, Garlic, Salt, Cayenne Pepper, Black Pepper and 3 Tbsp Water Into a Blender. Blend to a Smooth Paste, Pushing Down With Rubber Spatula When Needed.

    2
    Done

    to Marinate the Chicken: Put the Sliced Chicken in a Bowl. Add the Marinade and Mix Well. Cover and Refrigerate For 30 Minutes or Up to 3 Hours.

    3
    Done

    to Make the Dish: Pour the Oil Into a Wide, Nonstick Pan Set Over Medium-High Heat. When the Oil Is Hot, Add the Cinnamon and Cardamom. Stir For 10 Seconds. Put in the Onion and Fry, Stirring at the Same Time, For 6 to 7 Minutes, or Until the Onion Turns a Reddish-Brown Color. Add the Cumin and Coriander. Stir Once. Add the Yogurt, 1 Tbsp at a Time, and Stir Until It Is Absorbed. Add the Tomato and Stir For 1 Minute. Reduce the Heat to Medium, Add the Chicken, Together With Its Marinade, and Cook, Stirring, For 3 to 4 Minutes, or Until the Chicken Pieces Turn White. Add 3/4 Cup Water, the Salt, and Garam Masala. Stir and Bring to a Simmer. Reduce Heat to Low and Cook, Uncovered For 2 to 3 Minutes, Stirring Now and Then.

    Avatar Of Idalia Cisneros

    Idalia Cisneros

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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