Does anyone out there have The Hairy Bikers Recipe for Cardamon Chicken !?

(or any Cardamon Chicken recipe would do !)Does anyone out there have The Hairy Bikers Recipe for Cardamon Chicken !?
Here's a couple I found that have good reviews...enjoy!





Roast Cardamom Chicken





4 pieces chickens (breasts are my favourite)


250 ml plain yogurt





For the spice paste:





2 tablespoons water


2 teaspoons salt


1 inch gingerroot, chopped


3 garlic cloves, chopped


1 teaspoon black peppercorns


6 cardamom pods, the seeds of


1 teaspoon cumin seeds


3 teaspoons coriander


1 cinnamon stick


1 teaspoon cayenne pepper


2 tablespoons white wine vinegar


1/4 cup mint leaves





Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.


Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.


Blend to a smooth paste.


Put the yogurt in a bowl large enough to hold the chicken.


Stir in the spice paste.


Add the chicken and make sure all pieces are covered in the marinade.


Break the cinnamon stick in two and tuck it in with the chicken.


Cover and marinate for at least two hours and as much as overnight.


Set the oven to 220 C or 425掳F.


Bake the chicken in a shallow dish for 30 minutes or until cooked through.


The yogurt should have formed a dark brown crust.


Sprinkle with mint leaves.


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Cardamom and Black Pepper Chicken





For marinating the chicken:





6 tablespoons finely chopped onions


2 inches piece fresh ginger


2 large garlic cloves, chopped


1/2 teaspoon salt


1/2 teaspoon cayenne pepper


1/2 teaspoon fresh ground black pepper


1 lb boneless skinless chicken breasts, cut crosswise into 1/8-inch thick slices





For cooking the chicken:





3 tablespoons corn oil or peanut oil or olive oil


1 medium cinnamon stick


8 whole cardamom pods


1 cup onions, sliced into fine half rings


1/2 teaspoon ground cumin


1/2 teaspoon ground coriander


4 tablespoons plain yogurt


5 tablespoons grated tomatoes


1 teaspoon salt


1/4 teaspoon garam masala


2-3 teaspoons lemon juice





To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.


To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.


To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.

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