This marinated chicken curry gets its distinct flavor from our slightly smoky, camphor-like Coarse Cut Black Cardamom. It's finished with yogurt for a tangy, cooling effect and a pleasant contrast of flavors.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
2 Cups Plain Yogurt, divided
1 1/2 Teaspoons Chili Powder
1 Teaspoon Kosher Sea Salt Flakes
1/2 Teaspoon Fine Ground Black Pepper
1 Tablespoon Coarse Cut Black Cardamom
1 Teaspoon Ground Turmeric
1/4 Teaspoon Organic Ground Cinnamon
2 Pounds Boneless, Skinless Chicken Thighs
1/4 Cup Vegetable Oil
1 Large Yellow Onion, minced
2 Cloves Garlic, minced
1 Tablespoon Fresh Ginger, minced
2 Serrano Chiles, thinly sliced
1/3 Cup Water
2 Cups Basmati Rice, cooked
1/4 Cup Fresh Cilantro, chopped
Combine 1-1/2 cups yogurt, chili powder, salt, pepper, black cardamom, turmeric, cinnamon and chicken in large re-sealable bag, then squish around to combine.
Refrigerate overnight or up to 24 hours.
Heat oil in large Dutch oven over medium heat. Add onions, garlic, ginger and chiles and cook, stirring often, until tender, about 7 minutes.
Add chicken and marinade and bring to a boil. Cook, flipping chicken occasionally, until most marinade has evaporated, about 25 minutes.
Add water, reduce heat to low and simmer until sauce has thickened.
Taste and adjust seasonings. Serve alongside rice, garnished with cilantro and dolloped with remaining 1/2 cup yogurt.