Cardamom Chicken Curry

By cprzybyl

Ingredients

• 1 1⁄2 cups plain yogurt, plus more for garnish
• 1 1⁄2 tsp. Kashmiri chile powder
• 1 tsp. ground turmeric
• 1 tsp. kosher salt, plus more to taste
• 12 pods green cardamom, crushed
• 2 lbs. skinless bone-in chicken thighs and legs
• 1 ⁄4 cup canola oil
• 8 whole black peppercorns
• 3 pods black cardamom
• 1 2" stick cinnamon
• 2 small yellow onions, minced
• 2 cloves garlic, minced
• 2 serrano chiles, stemmed, seeded, and minced
• 1 1" piece ginger, peeled and minced, plus
• more julienned for garnish
• 3 tbsp. roughly chopped cilantro, for garnish
• 4 cups cooked rice, for serving

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.

2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 12 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 1215 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 2030 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 68 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.