Dill and Cardamom Chicken: Classic Flavor from India
Spice is Nice
By Dara O’Brien
Creative Director, Lake Isle Press
Dara O’Brien
Once I became what we could arguably call a grownup and started cooking for myself, I made chicken breast regularly. Most of the time I would poach it in balsamic vinegar mixed with water. No other ingredients—I don’t think I even seasoned with salt in advance. The result would be fine, but, how do you say, kind of bland.
I can’t remember how I got that recipe, and in hindsight I’m guessing the original included some other ingredients, maybe things that (undoubtedly in error) I judged unimportant or thought I wouldn’t like. That would not be surprising, in light of the limited palate I had I when I was a kid. In fact, when I started out as a home cook I thought balsamic vinegar was exotic and was exceedingly proud of myself for using it.
Lucky for me, I moved on in my cooking and have become much more open and adventurous. But that old recipe—that very plain old recipe—came back to me when I set out to make Vikas Khanna’s Dill and Cardamom Chicken from his book “Flavors First” published by Lake Isle Press. This recipe also cooks the chicken in water. And that’s pretty much where the similarity ends. Oh, and they both contain chicken.
Vikas’s recipe is easy and relatively foolproof. There’s a bit of chopping in the prep, and once you’re done with that, it’s full steam ahead. Sear the chicken, sauté the spices, add the other ingredients, and leave it alone to cook.
The base ingredients are standard fare: chicken, onions, garlic, and tomatoes. But add the tang of ginger, and the complexities of cumin, turmeric, and cayenne with a touch of cinnamon and cardamom, then mix it all with dill, and your taste buds will thank you.
I followed the recipe exactly, and the only issue I encountered was that I could only find five of six cardamom pods before serving. I found the sixth—you guessed it—when I bit into it. But once I got past that (don’t try it at home), what a balanced mix of flavors this dish has: flavorful without overpowering, spicy without too much heat. And, oh how good it smells.
I can’t imagine ever returning to the uninspired way I used to cook. The rewards of trying new flavor combinations are just too great, and it’s not that hard to do. In that way, developing a more sophisticated palate is a lot like other aspects of growing up. Once you get started, there’s no turning back.
Dill and Cardamom Chicken Recipe
Dara O’Brien
INGREDIENTS
2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
6 green cardamom pods
One 1-inch-long piece cinnamon stick
2 medium white onions, finely chopped
2 cloves garlic, finely chopped
One 2-inch-long piece fresh ginger, peeled and finely chopped
1 cup coarsely chopped fresh dill
2 tomatoes, finely chopped
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 cup water
1 teaspoon salt
Basmati Rice for serving
Serves 4-6
PREPARATION
1. Heat the oil in a large saucepan on medium-high heat. Stir-fry the chicken in batches until lightly golden, about 2 minutes. Remove with a slotted spoon.
2. To the same saucepan, add the cardamom, cinnamon, onions, garlic, and ginger. Stir-fry until spices become aromatic, 1 to 2 minutes. Add the reserved chicken, dill, tomatoes, turmeric, cumin, cayenne pepper, and water. Slowly bring to a boil, stirring occasionally. Reduce heat to low and simmer, uncovered, until the chicken pieces are cooked, about 30 minutes. Add a little water if necessary. Adjust the seasoning with salt and serve hot with basmati rice.
Dill and Cardamom Chicken Recipe
from “Flavors First”
by Vikas Khanna, Lake Isle Press, 2011
OTHER RECIPES FROM THIS BOOK
Brown Basmati with Caramelized Onions and Broccoli
Cabbage and Mushrooms with Turmeric-Infused Butter
Chicken Tikka Masala
Chicken and Ricotta Cheese Curry
Himalayan Red Rice Vegetable Pulao
Masoor Daal
Orange-Ginger Chutney
Spring Onion and Pea Soup
Stir-Fried Potatoes with Green Beans and Mint
Sunday Kidney Bean & Tomato Curry
Sweet Eggplant Chutney
Yellow Lentils with Turmeric and Ginger
Flavors First draws from celebrated Indian Chef Vikas Khanna's culinary journey from his native India to his experience as a Michelin-starred chef in New York. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First is an indispensable resource on Indian home cooking.
“Vikas Khanna's enthusiasm for food is so intense that it practically explodes off the page. I could taste the dishes just by reading the recipes.” —Jean-Georges Vongerichten
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“Vikas Khanna's enthusiasm for food is so intense that it practically explodes off the page. I could taste the dishes just by reading the recipes.” —Jean-Georges Vongerichten
Flavors First draws from celebrated Indian Chef Vikas Khanna's culinary journey from his native India to his experience as a Michelin-starred chef in New York. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First is an indispensable resource on Indian home cooking.