CARDAMOM-SCENTED CHICKEN – 660 CURRIES pg 157
MURGH(I) ELAICHI
I was surprised to see this simple dish in the book, because it is almost spot on for one of our favorite family recipes.
It’s very simple in components and flavors — onion, ginger, garlic, chilli plus a few whole spices, notably cardamom.
My changes — I doubled the onion, because I like it saucy, used fresh green chilli (Serrano) not red, and pureed the sauce at the end (post photo) – removing the bay leaves and green chilli first – to make it cohesive, which could also have been achieved by simply mincing the onion with the ginger and garlic at the outset.
Also didn’t marinate — there’s no need for a braise. And cut back the cinnamon significantly (1/2” piece) because I wanted cardamom scented chicken, not cinnamon-scented.
I also added a quartered potato halfway through, because it’s lovely in the sauce.
An easy and delicious dish that you’d likely encounter only in someone’s home. I like it equally with chapatis / parathas and plain rice.
