Indian Chicken with Cardamom, Cumin, and Cilantro | The Jewish Week | Food & Wine

Indian Chicken with Cardamom, Cumin, and Cilantro

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Indian Chicken with Cardamom, Cumin, and Cilantro
Servings & Times
  • 4 to 6 servings

6 cloves

6 black peppercorns or
1 teaspoon ground black pepper

3 heaping tablespoons coriander seeds

One 2-inch Ceylon cinnamon stick (see page 5)

½ teaspoon anise seeds

1 teaspoon cumin seeds

½ teaspoon ground nutmeg

½ teaspoon ground turmeric

½ teaspoon salt

3 large onions, diced in large chunks

2 to 3 tablespoons vegetable oil

3 pounds (1 1/3 kilos)
(about 6 to 8) boneless skinless chicken thighs

3 tomatoes, roughly chopped

4 to 5 curry leaves (optional)

2 tablespoons white vinegar

2-inch piece of fresh ginger

4 to 5 cloves garlic

½ bunch (about 1 cup) cilantro leaves, chopped

¼ bunch mint leaves (about V cup), chopped

2 to 3 fresh green chilies, minced

  1. Heat a frying pan over medium heat. Toast the cardamom seeds, cloves, pep- percorns or pepper, coriander seeds, cinnamon stick, anise seeds, and cumin seeds for about 5 or 6 minutes, stirring often, until they start to pop. Immediately remove them from the pan and grind them in a small blender or mortar and pestle with the nutmeg, turmeric, and salt. Rub into the chicken and let rest in the refrigerator for a few hours or overnight.
  2. In a Dutch oven, sauté the onions for a few minutes in about 2 tablespoons of oil over medium heat until golden. Add the chicken, tomatoes, curry leaves, if using, 1⁄2 cup (120 ml) water, and the white vinegar. Bring to a boil, reduce to a simmer, and cook, covered, for about 20 minutes, or until the chicken is soft and cooked through.
  3. In a food processor, blend the ginger, garlic, cilantro, mint leaves, and 2 of the chilies. Taste and add more chilies to taste. Add to the chicken and simmer for another 5 minutes. Serve over rice.