Ingrédients pour Dhaniwal Korma
- Whole Chickens
- 4 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 3-4 black cardamom pods
- 1/4 cup vegetable oil
- 2 large onions, thinly sliced
- Black Peppercorns
- Whole Cloves
- Cardamom Pods
- Cinnamon Sticks
- 1 cup plain yogurt
- Garlic Cloves
- 1/4 cup chopped fresh cilantro
- Cracked Black Pepper
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Comment préparer Dhaniwal Korma
- In a large saucepan, combine 1.5 lbs meat (chicken or lamb), 4 cups water, 1 tsp turmeric, 1 tsp salt, and 3-4 black cardamom pods.
- Bring to a boil, then reduce heat and simmer for 20 minutes for chicken or 45-50 minutes for lamb, until the meat is fully cooked and tender.
- Remove the meat from the saucepan, reserving the cooking broth. Set aside.
- Heat 1/4 cup vegetable oil in a large skillet over medium heat.
- Add 2 large onions, thinly sliced, and sauté until reddish-brown and caramelized (about 15-20 minutes), stirring occasionally.
- Remove the onions and drain on paper towels. Set aside.
- Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 tsp cayenne pepper (optional), and a pinch of saffron (optional) to the skillet. Stir-fry for 30 seconds until fragrant.
- Stir in 1 cup plain yogurt and 2 cloves garlic, minced. Cook, stirring constantly, until the mixture thickens into a creamy sauce (about 5 minutes).
- Add the cooked meat to the yogurt sauce.
- Cook, stirring occasionally, for 3-4 minutes to allow the meat to absorb the flavors.
- Add 2 cups of the reserved meat broth.
- Continue cooking, stirring occasionally, until the sauce reduces and coats the meat (about 10-15 minutes). The sauce should be about 1/3 the way up the meat.
- Crumble the reserved fried onions and sprinkle them over the meat.
- Stir in 1/4 cup chopped fresh cilantro and freshly ground black pepper to taste.
- Before serving, spoon off any excess oil and remove whole spices.
- Serve hot with steamed basmati rice.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
55g
Fat
105g
Carbs
6g
