Elements:
2 pounds bone-in chicken (dark meat best)
2 medium onions, peeled
1.5 in. of ginger, chopped
4 cloves garlic, chopped
½ cup whole-milk yoghourt
4 to six inexperienced cardamom pods
3 to five cloves
2 whole bay leaves
1 3-in cinnamon
2 tsp salt
½ tsp sugar
1 teaspoon black peppercorns
2 to three little hot inexperienced peppers
4 tbsp of clarified butter
(Steps :)
★ Thinly slice one onion and put aside
★ Roughly chop the opposite onion, so puree it in an exceedingly mixer with the garlic and ginger till swish. Add water if necessary.
★ Combine the puree, chicken, yogurt, cardamom, cinnamon, peppercorns, and bay leaves in an exceedingly lined Dutch kitchen appliance and simmer over medium-high heat, stirring sometimes for 10-15 minutes.
★ Uncover and convey the pot to a coffee simmer
Cook till chicken is tender. Flip sometimes. 20-35 minutes.
★ Add within the sliced chilis and sugar and stir.
Adjust the thickness of the gravy by adding water or cookery it down.
★ Heat the clarified butter and therefore the thinly sliced onions in an exceedingly pan over medium heat till they're a fashionable brown. 5-7 minutes.
★ Season the onions with a pinch of salt and stir it into the korma.
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