Murgh Korma

Ingredients

• Chicken (broiler) 1 kg
• Ghee (clarified butter) ½ cup (120 g)
• Onions, sliced uniformly thin 2 cups (250 g)
• Cardamom (chhoti elaichi) 10 ]
• Cloves (laung) 10 ] powder together
• Black Cardamom (Badi elaichi), seeds only ]
• Chilli powder 1 tsp or to taste
• Coriander (dhania) powder 3 tbsp
• Turmeric (Haldi) powder 1 tsp
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Yogurt (dahi) ½ cup (100 g)
• Salt, to taste or 1 tbsp
• Chopped coriander leaves (hara dhania) for garnish

Preparation

• In the pan in which you plan to cook the chicken, heat the ghee and fry the onions till brown and crisp. Drain the onions out of the hot ghee with a slotted spoon, and keep aside.

• Mix the chicken, powdered spices, chilli powder, coriander, turmeric, ginger, garlic, yogurt and salt. Heat the remainder of the ghee and add the chicken to it over high heat.

• Turn around to mix well, and when the chicken pieces look opaque, lower the heat and let it simmer, uncovered, for about 15 minutes or till the chicken is tender. Keep stirring a few times to see that it is not scorching. Sometimes it may cook through before the water dries up and the fat separates, in which case, I remove the pieces of chicken, cook the masala till the fat separates, and then add the meat back into the pan. On the other hand, if it does not cook through, add a little water and cook till tender.

• While the chicken is cooking, grind the onions to a paste with the help of a little water, and keep aside.

• Add the onion paste and cook some more till well blended, and serve garnished with the coriander leaves. In case you want some gravy to it, add water according to taste, and simmer for another five minutes before serving.