Cardamom Chicken

Name: Cardamom Chicken
Ingredients: 1 12 kg chicken pieces; 25 cardamom pods; 4 garlic cloves, crushed; 3 cm piece gingerroot, grated; 300 ml thick natural yoghurt; 1 12 teaspoons black pepper; 1 lemon, rind of, grated; 2 tablespoons ghee or 2 tablespoons oil; 400 ml coconut milk; 6 green chilies, pricked all over; 2 tablespoons chopped coriander leaves; 3 tablespoons lemon juice

12 ingredients

8 steps

Ingredients

1 12 kg chicken pieces
25 cardamom pods
4 garlic cloves, crushed
3 cm piece gingerroot, grated
300 ml thick natural yoghurt
1 12 teaspoons black pepper
1 lemon, rind of, grated
2 tablespoons ghee or 2 tablespoons oil
400 ml coconut milk
6 green chilies, pricked all over
2 tablespoons chopped coriander leaves
3 tablespoons lemon juice

Directions

1

Remove the seeds from the cardamom pods and crushed them in a spice grinder or pestle and mortar.
2

In a blender, mix the garlic and ginger with enough of the yoghurt to make a paste, or if you prefer, mix them with a spoon.
3

Add the cardamom, pepper and grated lemon rind.
4

Spread this over the chicken pieces, cover, and leave in the fridge over the night.
5

Heat the ghee or oil in a karhai or heavy-based frying pan over low heat and brown the chicken pieces all over.
6

Add the remaining yoghurt and coconut milk to the pan, bring to the boil, then add the whole chillies and the coriander leaves.
7

Simmer for 20-30 minutes or until chicken is cooked though.
8

Season with salt, to taste, and stir in the lemon juice.