New Recipes

Cardamom Chicken (Masala Murgh)

Entice with Spice
Entice with Spice pictures (3 of 3)

Growing up in Malaysia, I was exposed to Indian cuisine since I was little. Both my late parents loved Indian food…their favorite food in the world was nasi kandar, or Indian rice plates made popular by Indian-Muslim in Penang. At home, my mother loved cooking Indian curry: chicken curry, Indian squid curry, or seafood curry.

Everyone in the family enjoys a good pot of fiery hot and spice-laden curry; as the smell and aroma of Indian curry wafting out of the kitchen, we knew that lunch and dinner would be excellent. I also love Indian flat breads, such as naan and roti canai. My father would always pack a slice or two of sweet roti canai for me as a snack or late night supper. Indian food was a staple in our family, and Indian food is also the ultimate favorite for Mr. Rasa Malaysia.

Entice With Spice: Easy Indian Recipes for Busy People

Even though I grew up with Indian food and surrounded by people who love it, I am not an experienced cook when it comes to Indian cuisine. I will be very honest, I still get fennel seeds and cumin seeds mixed up sometimes as they look so similar (in my eyes). So when Shubhra Ramineni, the author of Entice with Spice contacted me, I was excited to check out the cookbook.

This Cardamom Chicken or Masala Murgh picture and recipe caught my eyes when I read through the book. This is the kind of chicken my parents and I would order at our favorite nasi kandar restaurant in Penang: bright red-orange chicken cooked to tender perfection in a blend of spices. I can almost smell the aroma and savor the flavor of the cardamom chicken from the picture, and I have no doubt that it is tantalizing in taste.

If you wish to check out the Entice with Spice cookbook, you can pick up a copy at Amazon.

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24 COMMENTS... read them below or add one

  1. This is a great recommendation. We do get really good Indian food here, don’t we? I was told by friends who are expats from Northern India though that most Indian food here are from the Southern region. Apparently, Northern Indian food isn’t really all that spicy like those we are used to. Anyhoo, Indian cuisine really interests and intrigues me.

  2. Sarina Smith via Facebook

    @Angela Tellone Hatch, you must try some other dish. There are so many. Different region has different taste. I used to think that way too. Now I can’t get enough of Indian food. Thanks to my co-worker’s wife. She always sent in interesting dish.

  3. Rose

    I don’t have cardamom pods but do have ground cardamom. Can I switch these out? And if so, how much ground cardamom should I use? Thanks!

  4. justinerae

    This turned out well. It was a little spicier than we expected, but went great with the naan! I wasn’t able to find fresh/green cardamom, so had to use dried cardamom and just puncture open to get the seeds out. Also, instead of chicken breast, used thigh and marinated with cooking wine and corn starch. This is something I plan to make again and try with fresh cardamom next time.

  5. Christopher Cave

    Not bad, tried this with boiled basmati rice. A little bland for my taste, my wife is from Penang, Malaysia so I’m used to big flavour not the westernised version. It was at its best when I got some cardamom on the spoon.

    Going to try again tomorrow but instead I will pound the garlic, ginger, cardamom and cumin in a pestle and mortar to see if I can get a little more punch.

  6. My husband and I really enjoyed this. I decreased the cayenne a little and it was still to spicy for our son. I guess he isn’t ready for Indian food yet! I served the chicken with some paratha.

  7. I don’t have cardamom pods however do have ground cardamom. am i able to switch these out? And if thus, what proportion ground cardamom ought to I use? Thanks!

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