Hajar's Black Cardamom Chicken Curry

Discover the bold and aromatic flavors of **Hajar's Black Cardamom Chicken Curry**, a soul-warming dish that brings traditional South Asian spices to life. This rich and hearty curry features tender, bone-in chicken simmered in a fragrant sauce made with smoky black cardamom pods, caramelized onions, and tangy tomato puree. A medley of cumin, coriander, turmeric, and garam masala infuses the curry with deep, irresistible layers of flavor, while creamy yogurt adds a touch of velvety smoothness. Perfectly balanced with a hint of heat from red chili powder, this dish is slow-cooked to perfection, ensuring the chicken absorbs every bit of the robust spice blend. Garnished with fresh cilantro and served with steamy rice or pillowy naan, this recipe is a feast for the senses. Ideal for weeknight dinners or special occasions, it’s a celebration of authentic home-cooked comfort food.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in, cut into pieces)
• 3 Black cardamom pods
• 2 large Onions (finely chopped)
• 3 medium Tomatoes (pureed)
• 2 tsp Ginger paste
• 2 tsp Garlic paste
• 0.5 cup Yogurt (whisked)
• 4 tbsp Cooking oil
• 1.5 cups Water
• 1 tsp Cumin seeds
• 2 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam masala powder
• 2 tbsp Fresh cilantro (chopped)
• 1.5 tsp Salt

Directions

Step 1

Heat the cooking oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add the cumin seeds and black cardamom pods. Sauté for 30 seconds until aromatic.

Step 3

Add the finely chopped onions and cook, stirring frequently, until golden brown (about 10 minutes).

Step 4

Stir in the ginger and garlic paste, cooking for 1-2 minutes until the raw smell dissipates.

Step 5

Add the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook for 8-10 minutes, stirring frequently, until the oil separates from the masala.

Step 6

Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.

Step 7

Increase the heat to medium and add the chicken pieces. Mix well to coat the chicken with the masala.

Step 8

Cook the chicken for 5-7 minutes, allowing it to brown lightly.

Step 9

Pour in 1.5 cups of water and bring the curry to a boil. Reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.

Step 10

Check the chicken for doneness and adjust the seasoning if needed.

Step 11

Sprinkle garam masala and give it a final stir. Turn off the heat.

Step 12

Garnish with chopped fresh cilantro and serve hot with rice or naan.

Nutrition Facts

Serving size	(1995.4g)

Amount per serving	% Daily Value*
Calories	3030.4

Total Fat 214.0g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 0g
Cholesterol 815.6mg	0%
Sodium 4947.9mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 17.5g	0%
Total Sugars 22.3g
Protein 195.1g	0%

Vitamin D 50IU	0%
Calcium 513.6mg	0%
Iron 22.2mg	0%
Potassium 3584.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 26.0%

Carbs: 9.7%