Saturday, January 19, 2013

Chicken Cardamom Masala with Cashews

This delicious dinner recipe is featured in "Where Flavor was Born"
by Andreas Viestad.

Serves 4
  • 2 tablespoons garam masala
  • 6 to 10 cardamom pods, lightly crushed
  • 1 piece (1 inch) cinnamon stick
  • 2 teaspoons red chile flakes
  • 2 teaspoons chopped fresh ginger
  • 2 teaspoons salt
  • 2/3 cup plain full-fat yogurt
  • 1 4 pound chicken, cut into 8 pieces, or 4 chicken thighs, halved
  • 1 teaspoon ground turmeric
  • Vegetable oil, for frying
  • 4 onions, chopped
  • 3 to 5 cloves garlic, chopped
  • 4 to 6 tablespoons cashews
  • 1 to 2 tablespoons tomato paste or ketchup
  • 3 medium carrots, cut crosswise into 1-inch pieces
  • 1 1/2 cups cauliflower florets
  • 1/2 cup heavy cream (optional)
  • Chopped fresh cilantro or flat-leaf parsley, for garnish

Garam masala is a blend of ground spices common in the Indian and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods.


The first time I found this recipe was in a roumanian blog and I look around and around to find in english. When I told my neigh...