Posted in Recipes

Cardamom Lemon Chicken

Two pieces of Cardamom Lemon Chicken

This little dish very is Indian in spirit, although I don’t think I have ever actually seen cardamom paired with lemon zest in any of my Indian cookery books. The two flavorings do, however, work very nicely together with baked chicken…

The Ingredients

  • 1 ½ lbs. Chicken pieces;
  • ¾ tbsp. Salt;
  • 1 tbsp. minced Lemon Zest;
  • 1 tsp. Sugar;
  • 3 tbsp. Lemon Juice;
  • 1 ½ tbsp. Turmeric;
  • 1 – 1 ½ tsp. Cardamom Powder;
  • ¼ tsp. Cayenne Pepper (or more to taste, if you like);
  • 1 tsp. Amchoor Powder;
  • 1 tsp. Cumin seeds;
  • 2 tbsp. Butter or Ghee;

The Method

Spices and Flavorings

First, mix together the lemon zest, sugar and salt and, in a separate dish, combine the turmeric, cardamom, cayenne and amchoor.

Cardamom Lemon Chicken in the first marinade

Make several slashes in the skin and flesh of the chicken pieces. Rub them first with the lemon juice and then with the lemon zest mixture, making sure you get plenty into the slashes and under the skin. Set aside for a good 30 minutes or so.

Cardamom Lemon Chicken in the second marinade

Now rub the pieces well with the spice mixture and, again, work some under the skin and into the slashes. Cover and refrigerate for several hours, or overnight, to allow the flavor to penetrate.

Cumin Butter

Pre-heat your oven to 450 degrees and, while it is warming, toast the cumin seeds in a dry pan until they give off their fragrance and are just beginning to brown. Add the butter and, when it is melted remove from the heat and keep warm in a small bowl until needed.

Cardamom Lemon Chicken Roasting

Finally, bake the chicken on a wire rack, turning once during cooking, and baste several time with the butter, making sure that some of the cumin seeds adhere to the chicken skin. You will need to bake it for about 30 minutes or so and, if you like, you can give it a quick blast under the broiler to give it that nice ‘Tandoori’ look. Allow to rest for 5 minutes and then serve.

Cardamom Lemon Chicken served with Shrimp Rice

23 thoughts on “Cardamom Lemon Chicken

  1. I love Cardamom, but my husband hates accidentally biting into them whole. I never new there was Cardamom powder. That would solve my problem.

    This dish looks very good. I guess it might be good to use the same recipe but spread out over 4 or 8 pieces of chicken or a kilo of drumsticks?

    1. For sure … just adjust for the amount of the seasoningd accordingly. You might want to up the amount of cardamom a little…

      Also … if you can’t buy cardamom powder, you can always open the pods and then remove and grind the dark seeds from inside. Actually… although I wouldn’t do it here but, if I am doing a curry powder or other powdered spice blend using cardamom, I throw the whole pods, husk and all into my spice grinder. They blend up just fine 🙂

  2. MMM on Wednesdays I drive out to the CSA for my share of veggies and free range meat, I’ll have to pick up a few chicken legs and try this! Looks so yummy.

  3. Lately I’ve been buying whole chicken leg & thigh pieces. One can never run out of ideas on how to prepare legs and thighs. So yours is another; I will definitely make this recipe. Thanks!

  4. This sounds really good. I like cardamom but I probably would have been afraid of adding too much as well. Thanks for the tip on the amount of spice to add!

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