12 Comments / Chicken / By Shilpa
Last December when I was pregnant with Ayaan, I had invited few of my friends and their parents (who were visiting them) to dinner. I told aunty that I love chicken and she told me she will make something for me. She had only 1-2 weeks until she returned to India. She was very sweet to take out time in the busy schedule to cook and send a big batch of chicken curry.
If there is one spice that is commonly used in Indian cooking that I cannot stand, it is black cardamom. I have tried it in different ways and somehow I never liked the aroma of it. But that cardamom did something magical to this chicken curry. It reminded me the chicken curry that I used to love eating in restaurants back home. I won’t lie, I did not want to share it with V or Ishaan. Yes, I was very mean. Comeon, I was 7 months pregnant and someone had sent me something that I really loved. I must have given them just few spoons of curry and I pretty much finished everything else. Then I asked aunty for the recipe and she was very kindto share it with me.
I have tried this couple of times. I did not want to buy black cardamom for this one dish, so I prepared it without that few times. But it never came out like aunty’s. Then I bought a small pack of black cardamom and tried again and it made such a huge difference to the curry.
Pictorial:
Half cook the chicken in spices.
Heat oil and fry whole spices, ginger-garlic paste.
Add the powders, fry for few minutes. Add chicken and cook.
Chicken Curry with Black Cardamom
Flavorful chicken curry spiced with black cardamom and other whole spices.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Servings 7 -8
Ingredients
- 1 kg Chicken
- 1 cup finely chopped onion
- 1 cup roughly chopped onion this will go into paste
- 1 cup of dry coconut
- 2 tbl spn poppy seeds khuskhus
- 1 tbl spn sesame seeds til
- 2 tbl spn ginger garlic paste
- A pinch turmeric
- 2 tbl spn coriander powder
- 1 tbl spn red chili powder
- 1 tbl spn spn garam masala
- 1/2 tea spn cardamom powder
- Salt
Whole spices :
- 2 " cinnamon
- 2-3 cloves
- 3-4 black cardamom masala velchi/moti elaichi
- 3-4 peppercorns
- 2 bay leaves
Instructions
Dry roast poppy seeds, sesame seeds, dry coconut, cool them and grind to powder.
In a pan, heat oil and fry the roughly chopped onion till they are golden brown and grind to a paste.
Heat oil and add finely chopped onion, 1 tbl spn ginger garlic paste.
Fry till the onions are translucent.
Add turmeric, coriander powder, red chilli powder, fry for a minute.
Add the chicken, salt and cook till chicken is halfway cooked.
In a separate pan, heat oil and add whole spices.
Add remaining ginger-garlic paste, ground coconut, poppy seeds, sesame seed powders, onion paste, cardamom powder, garam masala.
Fry for few minutes and then add the half cooked chicken.
Add water to bring it to required consistancy. Adjust salt.
Serve hot.
Related Posts
Coriander chicken
10 Comments / Chicken, NonVeg / By Shilpa
Biryani (chicken or veg) – Belgaum style
49 Comments / Chicken, NonVeg, Rice items / By Shilpa
Cardamom – Ginger chicken
6 Comments / Chicken, NonVeg / By Shilpa
Chicken Kadai
24 Comments / Chicken, NonVeg / By Shilpa
Chicken or Prawn Xacuti / Shaguthi / Sagoti
36 Comments / Chicken, Prawns(Shrimp) / By Shilpa
Chicken gravy (traditional style)
63 Comments / Chicken, NonVeg / By Shilpa
Theekha green chicken
23 Comments / Chicken, NonVeg / By Shilpa
Biryani (with biryani mix)
43 Comments / Chicken, Egg, NonVeg, Rice items / By Shilpa
Dry chicken sukka
58 Comments / Chicken, NonVeg / By Shilpa
12 thoughts on “Chicken Curry with Black Cardamom”
Nina Mehta
November 12, 2014 at 9:11 pm
Shilpa,
I am very keen to try this out, but am a little confused about the roasted onion paste – when do we add it to the chicken?
Nina
Reply
Shilpa
November 13, 2014 at 9:43 am
Nina, thanks for pointing out. Updated.
November 14, 2014 at 3:43 am
Fantastic curry with chappathi,awesome
Reply
November 14, 2014 at 7:24 am
This looks like a quick recipe to make. I’m always looking for varieties of chicken gravy dishes with some dramatic difference in flavours. Thanks for this post.Reply
rajeev
November 20, 2014 at 1:21 am
hi,
what is the need of the poppy seeds in the dish?Reply
Shilpa
November 21, 2014 at 10:46 am
It gives thickness to the dish
Anju
November 21, 2014 at 5:28 pm
Hi Shilpa, long time reader here. Can I use fresh coconut instead of dried?
Reply
Shilpa
November 22, 2014 at 6:00 pm
Yes
Dave
November 9, 2019 at 12:22 pm
Hey Shilpa dark & smokey just love black cardamom just finished it off with a bit of coconut cream & fresh coriander – hope you don’t mind adding just a little bit of sweetness but this is great thxReply
April 11, 2022 at 10:29 pm
Great flavor, I added some coconut milk since I didn’t have dry coconutReply
Laura
December 28, 2022 at 10:17 pm
Hi Shilpa,
The 1/2 teaspoon of cardamom powder on the ingredient list, is green or black?
Thank you, I’m so looking forward to make this dish.Reply
Shilpa
January 1, 2023 at 4:54 pm
That is green cardamom powder.
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.