Name: Cardamom-Scented Chicken with Ginger and Garlic (Murghi Elaichi)
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 medium-size red onion, cut in half lengthwise and thinly sliced; 2 cinnamon sticks (each 3 inches long); 4 fresh or dried bay leaves; 8 chicken drumsticks, skin removed (see Tip); ¼ teaspoon ground turmeric; 2 tablespoons canola oil; 2 tablespoons Ginger Paste; 1 tablespoon Garlic Paste; 2 teaspoons cardamom seeds from green or white pods, ground; 1 teaspoon cayenne (ground red pepper); 1 teaspoon coarse kosher or sea salt

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

2 tablespoons Ginger Paste
1 tablespoon Garlic Paste

Method

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.
Heat the oil in a large saucepan over medium heat. Add the paste-smeared drumsticks and the onion, bay leaves, and cinnamon sti

Get instant online access via ckbk

Already a member?

This à la carte title is available to ckbk members for a one-off payment of

$16.99

Join ckbk to get started

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of