Cardamom Chicken Curry

• 1 1/2 cups plain yogurt, plus more for garnish
• 1 1/2 teaspoons kashmiri chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt, plus more to taste
• 12 green cardamom pods, crushed
• 2 lbs skinless chicken thighs, and legs (bone-in)
• 1/4 cup canola oil
• 8 whole black peppercorns
• 3 pods black cardamom pods
• 1 stick cinnamon (2 inch)
• 2 small yellow onions, minced
• 2 garlic cloves, minced
• 2 serrano chilies, stemmed, seeded, and minced
• 1 ginger, peeled and minced, plus more julienned for garnish (1 inch piece)
• 3 tablespoons roughly chopped cilantro, for garnish
• 4 cups cooked rice, for serving

1. 1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
2. 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1-2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12-15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20-30 minutes. Add 1/3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6-8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.

plain yogurt, kashmiri chili powder, ground turmeric, kosher salt, green cardamom pods, chicken thighs, canola oil, black peppercorns, black cardamom, cinnamon, yellow onions, garlic, serrano chilies, ginger, cilantro, rice

Taken from www.food.com/recipe/cardamom-chicken-curry-467022 (may not work)