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Persian Chicken Korma


Ingredients:

For Marinate-

1.25 kg Chicken Skinless pieces
2 Cups Whole-milk Yogurt
2 tsp Salt
2 tsp Lime juice
1 tbsp Fresh minced ginger
1 tsp oil
¼ tsp Sugar

For Cooking-


½ cup Ghee
2 cups Onions, paste
¾ tsp Salt
1½ tsp Garlic, paste
1"x1"Ginger, paste
½ tsp white pepper powder
½ tsp Cumin powder
½ tsp Coriander powder
4 Black Cardamom, cracked  
1x3" Cinnamon, broken into 2 pieces
6 Cloves
2 Bay leaves
¼ cup Almonds, paste
1 cup Yogurt
½ cup Water
1 tsp Saffron


Method

Marinate

 

1.       Mix all the ingredients except chicken together to make a paste.
2.      Rub the marinate paste into the each chicken piece.
3.      Put chicken and marinate in a Glass or Stainless steel. Cover and refrigerate 4 hours to overnight.

Korma Cooking

 

1.       Heat Ghee in a heavy bottom pan.
2.      Fry marinated chicken till it turns opaque white to slightly brown. Remove browned chicken and set it aside.
3.      Add Onion and salt. Fry till water is gone and they start to turn brown, about 5 minutes.
4.      Add garlic and ginger. Fry 1 to 2 minutes.
5.      Add Cumin, Coriander, White Pepper, Cardamom, Cinnamon, Cloves, and Bay leaf. Sauté about 2 minutes.
6.      Add Almonds paste. Fry one minute.
7.      Add yogurt slowly- ¼ cup at a time, till it is all incorporated.
8.     Add the browned chicken and water. Bring to a boil. Cook covered on low heat about 20 minutes. Water is mostly degenerate. Chicken is almost done.
9.      Crush Saffron in between fingers. Sprinkle saffron on chicken.
10.   Turn down heat. Cook on simmer for about 3 minutes.
11.   Serve hot with pollaw.

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