CHICKEN CARDAMOM

     ½ cup Greek yogurt                  ¼ tsp saffron threads
     ½ tsp cardamom seeds                1-½ tbsp boiling water
     1 tbsp chopped ginger root          ¼ cup butter
     ½ tbsp chopped garlic               1-½ inch cinnamon stick
     ½ tsp fennel seeds                  1 whole clove
     ¼ tsp red pepper                    1 cup finely-chopped onion
     2-½ to 3 lbs chicken                ¼ cup cold water
     2 tsp salt                          

Purée yogurt, cardamom, ginger, garlic, fennel, and red pepper until smooth. Rub salt firmly into chicken or chicken pieces, place in a shallow baking dish, and spread with the purée. Marinate at room temperature for at least one hour.

Soak saffron in boiling water at least ten minutes. Heat butter very hot; stir-fry cinnamon and clove until evenly coated. Sauté onion 7-8 minutes until soft and delicate gold. Do not burn.

Place chicken in a dutch oven, pour in the purée, add saffron water, and cook over moderate heat for about ten minutes, barely browning. Stir in cold water and bring to a boil. Reduce heat to low, cover, and cook for 30-35 minutes until tender. Remove from heat and let rest, covered, for about fifteen minutes.

Adapted from the “Cooking of India” (1975). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!