MasterChef Australia’s Gary Mehigan Adds Coorg Cardamom ‘Magic’ To Chicken Yakhni; Try The Recipe!

Indian spices aren’t just loved by Indian chefs; they have won fans across the world too. Some of these spices are truly magical, adding a delicious burst of flavour to every dish. And we’re not the only ones saying it. MasterChef-fame Gary Mehigan recently shared his love for Coorg Cardamom and revealed why this fragrant spice holds a special place in his kitchen. Read on to learn more! 

Gary Mehigan Shares His Love For Coorg Cardamom

 

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A post shared by Gary Mehigan (@garymehigan)

MasterChef-fame Gary Mehigan recently took to social media to appreciate Coorg Cardamom. Grown in the misty plantations of Kodagu, Karnataka, this special spice is known for its fragrant pods and warm, sweet-spicy flavour. The region’s cool, humid climate, rich soil and heavy rainfall give the cardamom its distinct quality.

Coorg Cardamom has been adding its special touch to Indian kitchens for generations and is also recognised with a GI tag under Bharat GI. Gary Mehigan recently used this aromatic spice to prepare a delicious chicken dish simmered with cardamom and yoghurt. He calls it his own version of Chicken Yakhni.

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How To Make This Recipe?

Ingredients: 

• Chicken legs
• Ginger-garlic paste
• Yellow chilli powder
• Green chillies
• Mustard oil
• Shallots
• Vegetable oil
• Cinnamon
• Bay leaves
• Black cardamom
• Green cardamom
• Cloves
• Cumin seeds
• Dried ginger powder
• Fennel powder
• Yoghurt
• Salt
• Fresh mint leaves
• Hot water

Method: 

1. Add the chicken to a bowl with ginger-garlic paste, green chillies, 1 tbsp mustard oil and yellow chilli powder. Mix everything well.
2. Cover the chicken and refrigerate it for about 3 hours for the flavours to soak in.
3. Heat some mustard oil in a pan. Add the sliced shallots and cook them gently for 4-5 minutes. Then blend them into a smooth paste and keep it aside.
4. In another pan, heat the remaining mustard oil. Add cinnamon, bay leaves, black cardamom, cumin seeds, cloves and half of the crushed green cardamom.
5. Add the marinated chicken and fry it for 6–7 minutes. Cook until the chicken turns golden brown.
6. Add salt, dried ginger powder and fennel powder. Mix well.
7. Pour in enough hot water around 200 ml. Cook for about 20 minutes, or until the chicken is fully cooked.
8. In a separate pan, gently bring the yoghurt and water mixture to a boil. Add the remaining green cardamom and keep stirring to prevent any lumps.
9. Continue cooking until the yoghurt reaches a smooth, creamy consistency.
10. Pour the yoghurt mixture over the cooked chicken. Add 2–3 tablespoons of the shallot puree and mix well.
11. Taste and add more salt if needed. Let the chicken simmer for another 5 minutes.
12. Finish with fresh mint leaves and serve hot.

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Cover Image Courtesy: Instagram/ @garymehigan

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