Cardamom Chicken (Masala Murgh)

4.62 from 26 votes

Cardamom chicken or masala murgh is an Indian chicken dish made with cardamom and spices. Delicious cardamom chicken or masala murgh.

Prep Time10

Cook Time30

Total Time40

Course: Indian Recipes

Cuisine: Chicken

Keyword: Cardamom Chicken

Servings: people

Calories: 312kcal

1 ¼ lbs (570g) boneless, skinless chicken breast
4 tablespoons vegetable oil
1 tablespoon minced garlic
2 ½ teaspoons peeled and finely grated fresh ginger
1 onion grated on the largest grating holes on a box grater or shredded in a food processor
¾ teaspoon cumin seeds
4 whole green cardamom pods
1 large fully ripe tomato cut into 4 pieces
¼ teaspoon ground turmeric
¾ teaspoon ground red cayenne pepper
¾ teaspoon salt
¾ teaspoon ground black pepper

Wash the chicken with cold water and cut into 3/4-inch (2 cm) pieces.
Pour the oil into a large skillet and place over medium heat. When the oil is heated, add the garlic, ginger and onion. Sauté until the onion is golden brown, stirring frequently, about 7 minutes.
Add the cumin seeds. Open the cardamoms and add the seeds and the pods. Stir to combine. Reduce the heat to medium-low. Add the tomato and cover the skillet. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
Add the turmeric, red pepper, salt and black pepper. Stir to combine. Cook uncovered for 7 minutes, stirring frequently. This is the masala (spice base).
Add the chicken. Stir to combine and increase the heat to medium. Cook uncovered until there are no signs of pink when you insert a knife though the chicken, stirring occasionally, about 10 minutes.
Remove the cardamom pods and discard. Enjoy now, or let cool to room temperature and refrigerate or freeze for later!