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If you love spices and Indian food, you’ve got to try this Cardamom Chicken (Masala Murgh). It’s a dish with tender chicken in a rich, spiced masala sauce—perfect for pairing with rice or Naan for a cozy, satisfying meal.
Quick And Easy Cardamom Chicken Recipe
Growing up in Malaysia, Indian food has always been a big part of my life. Both my late parents absolutely loved it, and their all-time favorite was nasi kandar—Indian rice plates made famous by Indian-Muslim vendors in Penang. At home, my mom would cook up various Indian curries—Chicken Curry, or Squid Curry. We all loved a good, fiery hot curry, and the aroma filling the house meant lunch or dinner was going to be amazing.
I’ve always had a soft spot for Indian flatbreads too, like Naan, Chapati, and Roti Canai. My dad would often pack me a slice or two of sweet roti canai as a snack or late-night supper, which I looked forward to.
Even though I grew up surrounded by Indian food, I’m not exactly an expert when it comes to cooking it myself. I’ll admit, I still get fennel seeds and cumin seeds mixed up (they look so similar to me!).
This cardamom chicken is the kind of dish that reminds me of my favorite nasi kandar spot in Penang. The chicken turns out so tender, cooked in a fragrant mix of spices that give it that beautiful red-orange color. The flavors are so aromatic, and just thinking about it makes me want to dig in! This easy cardamom chicken recipe is definitely one you’ll enjoy as much as I do. Don’t forget to check out my step-by-step video and tips below to make your masala murgh turn out absolutely delicious!
Why I Love This Recipe
- It gives me that satisfying, authentic Indian flavor, just like the dishes I love from my favorite Indian eateries.
- I love that this cardamom chicken recipe is straightforward. No complicated steps or hard-to-find ingredients—just simple and tasty cooking!
- The cardamom, cumin, and turmeric create a flavor-packed sauce that smells amazing while it’s cooking. It’s the kind of dish that makes you hungry just by the scent.
- I can’t get enough of the tender chicken, soaking up all those spices with every bite.
Ingredients You’ll Need
- Chicken breast – I used boneless, skinless chicken breast, but if you prefer, boneless, skinless chicken thighs work great too.
- Vegetable oil
- Garlic
- Ginger
- Onion – You can use either white or yellow onions.
- Cumin seeds
- Whole cardamom pods – I used whole green cardamom pods, but if you don’t have them on hand, you can use ground cardamom—just remember to use less, as it’s more concentrated. About 1/2 to 1 teaspoon should do.
- Tomato
- Ground turmeric
- Ground red cayenne pepper
- Salt
- Ground black pepper
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Cardamom Chicken
Check out the following step-by-step picture guide and cooking video to nail the most authentic Masala Murgh, just like your favorite Indian restaurant. Master this recipe, and you’ll be set to create anything using the classic Indian spice base of ginger, garlic, onion, tomatoes, cardamom, cumin, turmeric and chili powder!
Now, throw in the turmeric, cayenne pepper, salt, and black pepper. Give it a good stir to mix everything together. You’ll start to see it come together as the masala, that flavorful spice base.
Add the chicken to the pan and give it a good stir to coat it in all those spices. Turn the heat up to medium and keep stirring until the chicken is fully cooked and the spice mix is all over the pieces. Serve it up right away with some warm naan or basmati rice. Enjoy!
Sidenote: Growing up in Southeast Asia, rinsing chicken with water is a common practice to remove sliminess and residual blood. However, in the United States, most people avoid rinsing chicken due to concerns about food safety and the risk of cross-contamination.
Secret To Perfect Cardamom Chicken
- I make sure the garlic, ginger, and onion cook until the onion is nice and golden brown. This really builds that solid flavor base that makes the dish so delicious.
- I let the tomato cook down and blend with the onion to form a paste. This step really helps create a thick, flavorful sauce.
- I’m all about a little heat, but you can totally adjust the red cayenne pepper to your liking. If you like it spicier, add more, or if you prefer it milder, just use less. It’s all about what works for you!
- I know it’s tempting to turn up the heat to speed things up, but trust me, medium heat is the way to go. It gives the flavors time to develop and helps keep the chicken nice and tender.
Frequently Asked Questions
Definitely! Bone-in chicken works great too, but just note it’ll take a bit longer to cook. Just make sure the chicken is fully cooked before serving, and you’ll be good to go!
If the sauce is a bit too thick, just add a splash of water to thin it out. Stir it in until you get the consistency you like!
Yes! Just sauté the garlic, ginger, onion, and spices first, then toss everything into the slow cooker. Cook it on low for about 4–6 hours, or until the chicken is nice and tender. Perfect for a hands-off meal!
For sure! You can totally swap the chicken with veggies like cauliflower, potatoes, or even tofu. Just keep in mind that veggies cook faster than chicken, so you’ll want to adjust the cooking time accordingly.
Absolutely! If you’re making extra, you can freeze the leftovers. Just let it cool completely, then pop it into an airtight container or freezer bag. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat it on the stove. It should be good for up to 3 months in the freezer!
If you’ve got leftovers, store them in an airtight container in the fridge for up to 3 days. When you’re ready to dig in again, just reheat on the stove over low heat or toss it in the microwave.
This recipe is only 312 calories per serving.
What To Serve With Cardamom Chicken
For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Indian Recipes You Might Like
Cardamom Chicken (Masala Murgh)
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 4 tablespoons vegetable oil
- 2 cloves garlic, finely minced
- 1 tablespoon peeled and finely grated ginger
- 1 big yellow or white onion, shredded in a food processor
- 3/4 teaspoon cumin seeds
- 5 whole green cardamom pods, cracked
- 1 large ripe tomato, cut into thin wedges
- 1/4 teaspoon ground turmeric, or more
- 1 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Wash the chicken under cold water and cut it into 3/4-inch (2 cm) pieces. Add the oil to a large skillet and heat it over medium heat. Once the oil is hot, add the garlic, ginger, and onion. Sauté while stirring frequently until the onion turns golden brown, about 5 minutes.
- Add the cumin seeds and cracked cardamom pods and seeds to the skillet. Stir to combine. Reduce the heat to medium-low, then add the tomatoes, stirring and breaking them down with a spatula. Cover the skillet and cook until the tomatoes are completely soft and mushy, blending with the onion to form a coarse paste, about 5 minutes.
- Add the turmeric, cayenne pepper, salt, and black pepper. Stir to combine, forming the masala (spice base).
- Add the chicken and stir to combine. Increase the heat to medium and cook, stirring, until the chicken is completely cooked through and the spice base evenly coats the pieces. Serve immediately with naan or basmati rice.
Video
Notes
- I make sure the garlic, ginger, and onion cook until the onion is nice and golden brown. This really builds that solid flavor base that makes the dish so delicious.
- I let the tomato cook down and blend with the onion to form a paste. This step really helps create a thick, flavorful sauce.
- I’m all about a little heat, but you can totally adjust the red cayenne pepper to your liking. If you like it spicier, add more, or if you prefer it milder, just use less. It’s all about what works for you!
- I know it’s tempting to turn up the heat to speed things up, but trust me, medium heat is the way to go. It gives the flavors time to develop and helps keep the chicken nice and tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the history behind these wonderful gifts the past have given us to remember and enjoy; thank you.
I making another meatloaf formula, and one of the fixings is horseradish, but instead than blend it into the whole loaf(which will make it less recognizable
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Looking for recipes to use the spices we have in our kitchen, and I came across this one. Really simple recipe that produces a delicious result. Just enough spice. Husband loved it!
That’s awesome!
Great recommendation. I am a regular visitor of your recipes and almost tried all recipes. But my husband loved the masala murgh. I am also a lover of spies and spicy food. Share some more spicy recipes.
you are great. I like your way of teaching us recipes method.I am new in recipes
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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!