Easy Chicken & Cardamom Curry

1. 1
   prep

   Prep the ingredients.

   1.Wash and pat dry 500g chicken pieces.

   2.Finely chop 2 medium onions and puree 2 medium tomatoes.

   3.Lightly crush 8 green cardamom pods with a mortar or the flat side of a knife.

   4.Whisk 1/4 cup yogurt until smooth and set aside.

   TIPCrushing the cardamom pods just enough to crack them open releases their essential oils without burning the seeds.
2. 2
   saute · ~10 min

   Sauté the onions with cardamom.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 8 lightly crushed green cardamom pods and sauté for 30 seconds until fragrant.

   3.Add chopped onions and cook, stirring often, until deep golden brown (8-10 minutes).

   TIPDon't rush the onions — deep browning builds the curry's entire flavor foundation.
3. 3
   saute · ~2 min

   Build the spice base.

   1.Add 1 tbsp ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   2.Lower the heat and add 1 pinch turmeric, 1 pinch red chili powder, 1 pinch cumin powder, and 1 tsp coriander powder.

   3.Stir continuously for 30 seconds so the spices bloom without burning.

   TIPKeep the heat low when adding ground spices — they burn fast and turn bitter.
4. 4
   saute · ~7 min

   Cook the tomato puree.

   1.Pour in the fresh tomato puree and add 0.5 tsp salt.

   2.Cook, stirring frequently, until the puree darkens and oil starts to separate from the mixture (5-7 minutes).

   TIPOil separating from the masala is your visual cue that the tomatoes are fully cooked and the raw taste is gone.
5. 5
   saute · ~5 min

   Seal the chicken in the masala.

   1.Add the chicken pieces to the pan.

   2.Sauté on medium-high heat for 4-5 minutes, turning the pieces until they are lightly seared all over.
6. 6
   simmer · ~25 min

   Simmer the curry to finish.

   1.Reduce heat to low. Let the pan cool for 1 minute, then stir in the whisked yogurt slowly.

   2.Pour in 1.5 cups water, stir well, and bring to a gentle boil.

   3.Cover with a lid and simmer on low heat for 20-25 minutes until chicken is tender and cooked through.

   TIPAllow the pan to cool slightly before adding yogurt — high heat will cause it to split and curdle.
7. 7
   garnish

   Finish and serve.

   1.Remove lid and sprinkle 1 pinch garam masala over the top.

   2.Stir gently and garnish with 2 tbsp chopped coriander leaves.

   3.Serve hot with steamed rice or roti.

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