Cardamom butter chicken is a luxurious and aromatic twist on the classic Indian dish, blending rich, creamy flavors with the warm, slightly citrusy essence of cardamom. This dish is everything you love about butter chicken – tender, juicy chicken in a velvety tomato-based sauce, elevated with the subtle floral notes of cardamom that add depth and elegance.
The chicken is typically marinated in yogurt, garlic, ginger, and spices like cumin, coriander, turmeric, and garam masala. What sets this version apart is the inclusion of ground cardamom or crushed green cardamom pods in the marinade or sauce, which infuses the dish with a beautifully fragrant note that complements the smoky, savory spices.
Once marinated, the chicken is either grilled, pan-seared, or roasted until lightly charred, locking in moisture and flavor. It’s then simmered in a rich sauce made from butter, tomatoes, cream, and a blend of spices. The butter and cream create a luscious, silky texture, while the tomatoes add a slight tang that balances the richness. The cardamom subtly lingers in the background, enhancing the overall warmth and complexity of the dish.
Cardamom butter chicken is traditionally served with fluffy basmati rice, warm naan, or roti to soak up every drop of the flavorful sauce. A side of cucumber raita or a crisp salad helps refresh the palate between bites.
For drinks, it pairs beautifully with a chilled lager, crisp white wine like Sauvignon Blanc, or even a mango lassi for something sweet and cooling.
This dish is perfect for both special occasions and comforting weeknight dinners. The combination of rich butter, aromatic cardamom, and tender chicken creates an unforgettable, restaurant-worthy experience right at home.
Ingredients
- 500 g chicken breast cut into bite-sized pieces
- 2 tbsp butter unsalted
- 1 tsp ground cardamom
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt to taste
- 1/4 tsp cayenne pepper optional, for heat
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp ginger grated
Instructions
- In a large pan over medium heat, melt the butter and add the vegetable oil.
- Add the chopped onion and sauté until golden brown.
- Stir in the garlic and ginger, cooking for another minute.
- Add chicken pieces and cook until they start to brown.
- Stir in cardamom, cumin, coriander, garam masala, cayenne pepper, and salt, mixing well to coat the chicken.
- Pour in the tomato puree, reduce heat to low, and let simmer for 20 minutes.
- Add the heavy cream, stir well, and cook for an additional 10 minutes until the sauce thickens.
- Taste and adjust seasoning if necessary.
- Garnish with cilantro if desired, and serve hot with rice.
Nutrition
