Dhaniwal Korma

Name: 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

15 ingredients

6 steps

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

Directions

1

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.
2

Heat oil in a large skillet. Add onions and saute until reddish brown and crisp. Remove and drain on paper towels.
3

Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.
4

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.
5

Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.
6

Serve with rice.