Chicken Korma
Delicious indian chicken recipe. Packed with flavor and ghee. Best served with roti or basmati rice.
access_time
60 minutes
local_dining
4 servings
- 1 teaspoon salt (plus more to taste)
- 1 onion (medium, peeled)
- 1 ginger (1 1/2-inch knob of, peeled and chopped)
- 3 clove garlic (chopped)
- ½cup whole-milk yogurt
- 4 green cardamom pods (cracked open)
- 3 cloves
- 2 bay leaves
- 1 stick cinnamon (3-inch)
- ½teaspoon sugar
- ½teaspoon black peppercorns
- 2 tablespoon butter
- 2 tablespoon vegetable oil
- 2 pound chicken pieces (bone-in skinless, preferably dark meat)
- 2 green chili (hari mirch) (optional)
Method
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1. Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt.
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2. Thinly slice 1/4 of the onion, and set aside.
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3. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth.
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4. Add splashes of water to keep it moving, if necessary.
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5. Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns.
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6. Bring the mixture to a simmer over medium-high heat, stirring.
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7. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
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8. Uncover the pot, and adjust the heat to maintain a gentle simmer.
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9. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes.
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10. Adjust the thickness of the sauce by adding water or cooking it down.
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11. Stir in the sugar.
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12. Pierce the chiles with a knife, then add them.
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13. Season to taste with salt.
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14. Keep warm over low heat.
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15. Heat the butter and oil in a small saucepan over medium-high heat.
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16. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes.
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17. Season with a pinch of salt.
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18. Add the onion mixture to the korma.
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19. Serve with steamed basmati rice.