Cardamom-Scented Chicken with Ginger and Garlic

Murghi Elaichi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

If you are a fan of cardamom, you will fall in love with this finger-licking curry. The menthol-like cardamom, with its sweet undertones, combines with slow-cooked onions to create a mellow sauce. The cayenne kicks in some heat to provide balance, a hallmark of truly delectable fare.



  1. Combine the Ginger Paste, Garlic Paste, cardamom, cayenne, salt, and turmeric in a small bowl and mix well to form a wet paste. Smear each drumstick with the paste and refrigerate, covered, for at least 30 minutes or as long as overnight.
  2. Heat the oil in a large saucepan over medium heat. Add the paste-smeared drumsticks and the onion, bay leaves, and cinnamon sti