Dhaniwal Korma
Ingredients
- 1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes ⓘ
- 2 cups water
- 1/2 teaspoon turmeric
- salt, to taste ⓘ
- 2 black cardamom pods ⓘ
- 2 tablespoons oil ⓘ
- 2 onions, sliced in half rings ⓘ
- 5 black peppercorns
- 3 whole cloves ⓘ
- 3 cardamom pods
- 1 (1 1/2 inch) cinnamon sticks ⓘ
- 4 cups yogurt, stirred lightly ⓘ
- 5 garlic cloves, pressed
- 1 bunch cilantro, chopped ⓘ
- 1 teaspoon cracked black pepper ⓘ
Instructions
- Combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. Bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. Remove meat, reserving broth.
- Heat oil in a large skillet. Add onions and saute until reddish brown and crisp. Remove and drain on paper towels.
- Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.
- Add meat to the yogurt sauce. Cook, stirring occasionally, 3 to 4 minutes. Add reserved broth. Continue cooking until sauce is reduced to come about 1/3 of the way up the meat.
- Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.
- Serve with rice.
Nutrition & Diet Analysis (per serving)
627
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).