Dahi Elaichi chicken – cardamom flavoured chicken in yogurt sauce2016-04-21
- Yield : 800 gms
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
For times when you want to make party food in a hurry.
The other day I had unexpected guests for dinner and I had only about an hour to cook so I made up this dish which I called Dahi Elaichi chicken and it was an instant hit. This simple, and quick to make recipe has few ingredients and has a delicate flavour of cardamoms infused in the chicken bites.
Adjust the gravy consistency to your liking by adding a bit of warm water.
Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Bangladesh, Bhutan, Indonesia, Nepal, and Pakistan. They are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.
- Chicken 800 gms dressed and cut
- Onions 3 sliced
- Ginger 1 Tbsp chopped
- Garlic cloves 5 peeled and whole
- Dried Red Chile 1 seeded
- Cardamom 3-4
- Black cardamom 1
- Clove 2
- Peppercorns 5-6
- Bay leaf 1
- Cinnamon sticks 1/2"
- Yogurt or Curd 1 cup (thick)
- Tomatoes 2 blanched and pureed
- Ground Cumin 1/2 Tsp
- Red chili powder 1/2 Tsp (or to taste)
- Powdered Turmeric 1/4 Tsp
- Salt to taste
- Mustard oil 2 Tbsp
- Oil 4 Tbsp
- Fresh coriander 1/2 Tsp
Marinade the chicken pieces with curd, turmeric powder, cumin powder, salt and 2 Tbsp mustard oil. Keep aside for 20 minutes.
Heat 2 Tsp oil and fry ginger and garlic separately till they get well browned. Remove and keep aside. In the same oil fry cardamoms, black cardamom, cloves, peppercorns, cinnamon stick, bay leaf and dried red chile and keep aside. In the remaining oil, add sliced onions and brown them well. After the onions look caramelised, remove them and grind them to a smooth paste along with ginger, garlic, cardamoms (peel them and throw the shell), cloves, peppercorns, cinnamon stick, bay leaf and dried red chile.
Heat the remaining oil in a thick bottom pan and fry the chicken along with all the marinade initially on high heat for about 2-3 mins and then on low till the chicken is half done. The chicken will get seared a little in this process.
Add the onion and masala paste, fry some more on low heat. Keep sprinkling water and stirring the chicken and fry till the oil shows up. Add the tomato puree and cover and cook the chicken till it is completely cooked. Sprinkle red chili powder and mix well.
Taste and adjust the salt and garnish with fresh coriander.
Dahi Elaichi chiken goes with Rice as well as Rotis.