Korma de pollo fácil con yogur

Ingredientes

• 2 tablespoons ghee
• 2 tablespoons cooking oil
• 1 bay leaf
• 5 cloves
• 4 green cardamom
• 1 black cardamom
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 large onion (sliced thinly)
• 800 grams skinless whole chicken (cut into 12 to 14 pieces, washed and pat dried)
• 1 1/2 tablespoons ginger garlic paste
• 2 tablespoons coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala (use my recipe)
• 2 cups whisked full-fat yoghurt (room temperature)
• 1 potato (chopped chunky (optional))
• Salt to taste
• Fresh coriander leaves (chopped)
• 2 green chillies (chopped)
• 1/4 cup fried onions (optional but recommended)

Preparación

1. 1

   Heat ghee and oil in a thick-bottomed curry pot. Add all the whole spices (bay leaf, cloves, green cardamom, black cardamom, pepper, and cumin seeds) and fry until fragrant.

2. 2

   fry: Add the onions and fry until almost browned. Remove and keep aside a tablespoon of fried onions for garnishing at the end.

3. 3

   sear: Add the chicken pieces and cook on medium to high flame until the chicken meat turns white and is browned.

4. 4

   saute: Add the ginger-garlic paste and saute until they are no longer raw.

5. 5

   saute: Add the spice powders (red chilli, coriander and garam masala) along with some salt and cook until fragrant and oil releases.

6. 6

   mix: Stir the whisked yoghurt and salt and mix thoroughly. Keep stirring the pan so the yoghurt water evaporates and brings on the korma texture.

7. 7

   cook: Cover and cook on a low to medium flame for 10 minutes stirring occasionally. If you plan to add potatoes, then add them and cook until both chicken and potatoes are cooked through.

8. 8

   serve: Stir in the green chillies, chopped coriander leaves and crushed fried onions and boil open for two minutes or until oil surfaces. Switch off and serve with fresh rice or any Indian bread.