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When that familiar “What’s for dinner?” question rolls around, few dishes satisfy like this quick, fragrant Cardamom Chicken. You’ll love how the delicate floral notes of cardamom meet savory, golden onions and juicy chicken breast all ready in about 30 minutes. Perfect for busy nights, this one-pan wonder brings restaurant-quality comfort to your kitchen. Pair it with fluffy naan or basmati rice and enjoy a hands-free cooking experience with your favorite gadgets!
Table of Contents
Ingredient Spotlight
Here’s everything you’ll need on your counter. You can prep ingredients with your cutting board and chef’s knives, or blitz that onion using a food processor for flawless results.
| Ingredient | Amount/Prep |
|---|---|
| Boneless, skinless chicken breast | 1 lb (450g), cut into ¾-inch pieces |
| Vegetable oil | 4 tablespoons |
| Garlic | 2 cloves, finely minced |
| Ginger | 1 tablespoon, finely grated |
| Yellow/white onion | 1 large, shredded in food processor |
| Cumin seeds | ¾ teaspoon |
| Green cardamom pods | 5, cracked |
| Ripe tomato | 1 large, thin wedges |
| Ground turmeric | ¼ teaspoon |
| Ground cayenne pepper | 1 teaspoon |
| Salt | 1 teaspoon |
| Ground black pepper | 1 teaspoon |
Essential Kitchen Equipment
- Large skillet or frying pans
- Cutting board
- Chef’s knives
- Measuring cups and spoons set
- Food processor (to shred onion)
- Mixing bowls
- Kitchen utensils
Step-By-Step Instructions
- Wash the chicken under cold water and cut into ¾-inch (2 cm) pieces.
- In a large frying pan, heat the oil over medium heat.
- Add garlic, ginger, and onion. Sauté, stirring frequently, until the onion turns golden brown (about 5 minutes).
- Stir in cumin seeds and cracked cardamom pods.
- Reduce heat to medium-low. Add tomatoes, stir, and break them down with a spatula.
- Cover and cook until tomatoes are soft and blend with onion to form a coarse paste (about 5 minutes).
- Stir in turmeric, cayenne, salt, and black pepper, forming the masala (spice base).
- Add chicken and mix well.
- Increase heat to medium and cook, stirring, until the chicken is fully cooked and coated in spices.
- Serve immediately with naan or steamed basmati rice.
Tips for Success
- Use a food processor for even onion shreds.
- For extra silky sauce, try a blender to puree the masala before adding chicken.
- Substitute boneless thighs for an even juicier result.
- Adjust cayenne pepper to your heat preference.
Frequently Asked Questions
Can I make this dish in advance?
Absolutely! Cardamom Chicken reheats very well. Store in a sealed container and reheat in a microwave or on the stovetop with a splash of water.
Can I use ground cardamom instead of pods?
Yes. If you use ground cardamom, use about ½ teaspoon for similar flavor intensity.
Can I cook this in an air fryer or oven?
For baked or air fryer versions, marinate the chicken with spices and onion, then cook in the air fryer at 375°F for 15-20 minutes or in your oven at 400°F for 20 minutes.
What can I serve with Cardamom Chicken?
Naan, basmati rice, or a simple cucumber salad pair beautifully.
Easy 30-Minute Cardamom Chicken : Juicy Baked Breast Recipe for Quick Dinners
Aromatic Cardamom Chicken made with chicken breast, caramelized onions, cracked cardamom, and a flavorful masala, ready in 30 minutes.
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Ingredients
1 lb (450g) boneless, skinless chicken breast, cut into 3/4-inch pieces
4 tablespoons vegetable oil
2 cloves garlic, finely minced
1 tablespoon peeled and finely grated ginger
1 large yellow or white onion, shredded
3/4 teaspoon cumin seeds
5 whole green cardamom pods, cracked
1 large ripe tomato, thinly wedged
1/4 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
Instructions
1. Wash and cut chicken into pieces.
2. Heat oil in a large frying pan over medium.
3. Add garlic, ginger, and onion. Sauté until onion is golden brown (5 mins).
4. Add cumin seeds and cardamom pods, stir.
5. Reduce to medium-low, add tomatoes, break down with a spatula.
6. Cover, cook until tomatoes are soft and form a paste with onion (5 mins).
7. Stir in turmeric, cayenne, salt, and black pepper.
8. Add chicken, stir to coat in the masala.
9. Increase heat to medium, cook until chicken is cooked through and glazed in spices.
10. Serve immediately with naan or rice.
Notes
Use ground cardamom if pods are unavailable.
Add a splash of cream for extra richness.
Pair with naan or basmati rice for a complete meal.
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