A little help with recipe pls
I'm making my first butter chicken dish and since I like Gordon Ramsay I thought I would try his recipe.
But I run into one question, in his recipe it calls for "1 Cardomom Pod, seeds slightly crushed" what does he mean, I never used cardomom before, so not really sure what to do with it :)
For anyone interested I'll post recipe below.
800g chicken thighs, boneless and skinless, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2cm ginger, peeled and finely grated
½tsp fine sea salt
½tsp hot chilli powder
1½tbsp lemon juice
75ml natural yoghurt
½tsp garam masala (mixed Indian spices)
½ tsp ground turmeric
1tsp ground cumin
1-2 tbsp vegetable oil, for brushing
For the sauce:
1½ tbsp ghee or melted, unsalted butter
2 garlic cloves, peeled and finely chopped
2cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
1tsp ground coriander
1tsp garam masala (mixed Indian spices)
1tsp ground turmeric
1tsp hot chilli powder, or to taste
275ml tomato pure
1tbsp lemon juice
40g unsalted butter
100ml double cream
1tbsp chopped coriander, to garnish
Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.
For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 12 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot, garnished with chopped coriander.
I use cardamom (both kinds) a lot, and I've found most guests don't like chomping down on either the fibrous pod itself nor the little seeds (even crushed)--cardamom taste can take some getting used to. So, I put the pod(s) in a bit of cheesecloth, tie it shut, crush it a bit, then can pull the cheesecloth bag of cardamom out of the dish before serving. Works well for any whole spices, of course.
The cardamom pod is a fibrous coating around a bunch of small flavorful seeds. You can't eat the coating (although it's common to just cook with it and remove at the end); the solution in this recipe is to separate seeds from pod at the beginning. Have a light go at your cardamom pod in a mortar and pestle and you'll see -- it's pretty easy to get the seeds out.