Cardamom Chicken (Masala Murgh)

Step 1

Wash the chicken with cold water and cut into 3/4-inch (2 cm) pieces.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

Remove the cardamom pods and discard. Enjoy now or let cool to room temperature and refrigerate or freeze for later!