Ingredients for Baked Chicken In Cardamom Sauce
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/2 cup blanched slivered almonds
- 1 cup plain yogurt
- salt, to taste
- toasted almonds, for garnish
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How to Make Baked Chicken In Cardamom Sauce
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large sauté pan over medium heat.
- Add 4 boneless, skinless chicken breasts (or 8 thighs) and brown for 3 minutes per side, until lightly golden and opaque.
- Remove chicken and set aside in an oven-safe casserole dish or Dutch oven.
- Add 1 tablespoon olive oil and 2 tablespoons butter to the sauté pan.
- Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 2 cloves garlic, minced; 1 teaspoon ground cardamom; ½ teaspoon ground coriander; ¼ teaspoon black pepper; and ½ cup blanched slivered almonds.
- Cook until almonds are lightly golden, about 3 minutes.
- Transfer onion mixture to a blender.
- Add 1 cup plain yogurt (or sour cream) and blend until completely smooth.
- Season sauce with salt to taste and pour over the chicken in the casserole dish.
- Bake at 350°F (175°C) for 50 minutes, or until chicken is cooked through and juices run clear. Internal temperature should reach 165°F (74°C).
- Garnish with toasted almonds and serve immediately with extra sauce and steamed rice.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
27g
Fat
28g
Carbs
4g
