Cardamom Chicken

This is an easy recipe for those intimidated by cooking Indian at home. Cafe Drake shared this beloved dish with Jen Ruske on a late August weeknight, sided with cumin-scented basmati rice, stir-fried longbeans, lime pickles and an heirloom tomato salad drizzled with cilantro and green chile dressing.

CARDAMOM CHICKEN

3 T. oil / 6 green cardamom pods, roughly pounded / 1 red onion, sliced thin / 1 clove garlic, minced / 1 t. fresh ginger, minced / about 1 1/2 lbs. boneless, skinless chicken thighs, cut into chunks / salt / 1 t. cayenne pepper / 1/4 t. turmeric / 1 cup whole milk yogurt, whipped with about 2 T. chickpea flour / sugar to taste

1. Over medium heat in hot oil, fry onions and cardamom for 5 minutes. Do not burn.
2. Add garlic and ginger and cook for 1 minute.
3. Add chicken and cook till browned, about 7 minutes.
4. Add salt, turmeric and cayenne. Cook for 1 minute stirring well.
5. Add yogurt/flour and stir almost constantly for 5 minutes. The yogurt should not curdle if you're doing it right.
6. Add about 1/2 cup of water, a sprinkle of sugar and then cover and cook on low heat for 10 or so more minutes. Ideally the chicken will remain moist and you'll be left with a creamy sauce.