Start by gathering all your ingredients. Chop the chicken into bite-sized pieces and set it aside. In a food processor, shred the onion until finely chopped. Mince the garlic and grate the ginger. Having everything prepped will streamline your cooking process.
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the cumin seeds and cracked cardamom pods. Sauté them for about 30 seconds until they become fragrant, releasing their essential oils.
Next, add the shredded onion to the skillet. Cook the onion for 5-7 minutes, stirring occasionally, until it turns golden brown. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Toss in the chicken pieces, stirring well to coat them with the onion and spice mixture. Cook for about 5 minutes, allowing the chicken to brown slightly on all sides.
Add the tomato wedges to the skillet, followed by the ground turmeric, cayenne pepper, salt, and black pepper. Stir the mixture, allowing the tomatoes to soften and release their juices, creating a rich sauce.
Lower the heat and cover the skillet, allowing the chicken to simmer for about 15 minutes. This will ensure that the chicken cooks through while absorbing all the wonderful flavors from the spices.
After simmering, taste the sauce. You can adjust the seasoning if necessary, adding more salt or spices to your preference. If you like a thicker sauce, let it simmer uncovered for a few more minutes.
Once the chicken is cooked and the flavors have melded beautifully, remove the skillet from heat. Serve your Cardamom Chicken (Masala Murgh) over a bed of fluffy rice or with warm naan to soak up the delicious sauce.
