Ingredients 2 lbs boneless chicken 1 large Spanish onion 5 garlic cloves 1 cup oil 15 whole coriander seeds 7 whole cloves 3/4 tablespoon ground coriander 1/4 tablespoon ground black pepper 1 tablespoon garam masala 1/4 tablespoon turmeric 1/2 tablespoon salt (or more to taste) 8 ounces plain yogurt 1 tablespoon ground red chili pepper 1 pinch green cardamoms, ground 1 pinch saffron (optional) 1/4 tablespoon kewra essence (optional) 2 tablespoons cilantro (optional) Directions 1Prepare items / mis-en-place before beginning to prepare the dish. Timing is everything and you'll have a much more enjoyable time and product if you prep items beforehand! 2Slice onion in EVEN 1/8" slices (rings). It's very important to cut them evenly so they cook properly. 3Mash 5 garlic cloves (traditionally in a mortar and pestle). 4Cut chicken into 1 inch cubes (can use any meat or vegetable such as eggplant). 5In a Med-Large pot, preferably heavy with a slightly rounded bottom, add the 1 cup of oil (suggest: ½ Vegetable, ½ Olive). 6Heat for a minute or so and then add the sliced onions. 7Stir occasionally until onions brown (5-10 mins) but do not burn. Adjust heat down towards the end of the cooking process. Onions need to be a dark shade of brown and almost crispy. When ready, remove the onions and place to the side leaving the oil in the pan. 8Add 15 whole coriander seeds and 7 whole cloves to the oil. Stir and let sit for about 45 seconds. 9Add the cubed chicken. Stir meat until the outer skin appears to be cooked. 10Add 8oz of plain yogurt to the pot and bring to a boil. 11In the meantime, add the browned onions to the mortar and pestle and turn into paste. 12Keep cooking until meat is done and oil/yogurt coagulates and separates (5-10 mins). 13Add the garlic paste and stir. 14Add spices: ¾ Tablespoon ground coriander, ¼ Tablespoon of ground black pepper, 1 Tablespoon of garam masala, ¼ Tablespoon of turmeric, ½ Tablespoon of salt (or more to taste). 15If needed, add a few tablespoons of water to deglaze pan and help prevent sticking. 16Add the onion paste to the pot and mix to combine. 17Add 1 Tablespoon of ground red chili pepper (less for less hot, more if you like it hotter). 18Mix together and add small amounts of water gradually to make a pasty sauce. Lower heat. 19Add a pinch of ground green cardamom and a small pinch of finger-crushed saffron. 20Add ¼ tablespoon of Kewra Essence (Optional - This concentrated oil is made from pandanus flowers, and it's used to flavor meats, desserts, and beverages in India). 21Add half of the cilantro to the pot and take it off the heat. Plate the Korma and top/garnish with the remaining cilantro. |
