Cardamom Chicken
55 Min

Cardamom Chicken

This preparation is inspired by the classic Sindhi sayel chicken, which is a one-pot rustic stew with roughly chopped onions. One-pot meals are our favorite!
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Cook Time

55 Minutes



Step 1
In a heavy bottom stock pot over high heat, combine ghee, onions, chicken and all spices, except the last teaspoon of cardamom. Cook for 5 or so minutes then cover the pot and cook on low-medium heat for 45 minutes (stir every 15 minutes) or until chicken is cooked through. The onions should have reduced to a light caramel color. If there is too much liquid, take the lid off and let it boil until the onions just make a thick sauce of sorts.
Step 2
Turn off heat, sprinkle with the remaining cardamom, herbs and serve.
1 1/2 pound skinless chicken pieces (preferably dark meat)
4 tablespoons ghee
4 cups chopped onions
1 teaspoon chile powder
2 teaspoons freshly ground black pepper
1 teaspoon ground turmeric
2 teaspoons ground cardamom, divided
2 tablespoons ginger purée
1 teaspoon sea salt

Notes & Variations

  • Goes well with sourdough bread or serve with rice or sautéed greens
  • To make it with boneless chicken, the cooking time will be reduced in half.
55 Min

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Cardamom - one of our favorite flavors.

There are 3 types of cardamom: green, white, and black. The recipes below call for green, try them out!