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Categories:
skinless salt onion ginger garlic whole-milk yogurt green cardamom pods cloves bay leaves cinnamon sugar black peppercorns green chiles butter vegetable oil
Viewed: 79 - Published at: 5 years agoIngredients
- 2 pounds skinless, bone-in chicken pieces (preferably dark meat)
- 1 teaspoon salt, plus more to taste
- 1 medium onion, peeled
- 1 1 1/2-inch knob of ginger, peeled and chopped
- 3 cloves garlic, chopped
- 1/2 cup whole-milk yogurt
- 4 to 6 green cardamom pods, cracked open
- 3 to 5 cloves
- 2 bay leaves
- 1 3-inch stick cinnamon
- 1/2 teaspoon sugar
- 1/2 teaspoon black peppercorns
- 2 to 3 small hot green chiles (optional)
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Method
- Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt.
- Thinly slice 1/4 of the onion, and set aside.
- Roughly chop the rest of the onion, and puree it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth.
- Add splashes of water to keep it moving, if necessary.
- Combine the onion puree with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns.
- Bring the mixture to a simmer over medium-high heat, stirring.
- Cover the pot until the chicken releases its juices, 5 to 7 minutes.
- Uncover the pot, and adjust the heat to maintain a gentle simmer.
- Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes.
- Adjust the thickness of the sauce by adding water or cooking it down.
- Stir in the sugar.
- Pierce the chiles with a knife, then add them.
- Season to taste with salt.
- Keep warm over low heat.
- Heat the butter and oil in a small saucepan over medium-high heat.
- After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes.
- Season with a pinch of salt.
- Add the onion mixture to the korma.
- Serve with steamed basmati rice.
