Back to 5 servings 1.5 lb bone-in chicken pieces, or 3/4 lb boneless thighs; skin removed 0.25 cup neutral oil 1 tbsp ghee, or more oil 1 cup pre-fried onions, onion and oil only, or about 2 sliced onions browned to golden 1 inch piece ginger, grated or crushed 8 garlic cloves, crushed 0.75 cup plain full-fat yogurt, whisked smooth and at room temperature 1 tsp salt, plus more to taste 2 tsp coriander powder, roasted if available 1 tsp cayenne or red chili powder, use less for a milder korma 0.5 tsp turmeric 1 bay leaf 5 green cardamom pods 1 black cardamom pod, optional 5 whole cloves 1 inch cinnamon stick 9 black peppercorns 0.5 cup hot water, added as needed for a looser sauce 1 tsp garam masala, added at the end 0.25 tsp black pepper pinch nutmeg, optional few drops kewra essence, optional; rose water works too 2 tbsp fresh cilantro, chopped, for garnish
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1 Step 1: Crush the pre-fried onions by hand and stir them into the yogurt; set aside. If browning your own, cook sliced onions in oil over medium-high heat until deep golden, 20 to 25 minutes, then blend with the yogurt.2 Step 2: Heat the oil and ghee in a heavy pot over medium-high heat. Add the bay leaf, cardamom, cloves, cinnamon and peppercorns and sizzle for about 30 seconds until fragrant.3 Step 3: Add the ginger and garlic and stir for about 30 seconds until they darken slightly.4 Step 4: Add the chicken and turn it until the outside turns pale, about 5 minutes.5 Step 5: Sprinkle in the salt, coriander, chili powder and turmeric and stir for about 1 minute.6 Step 6: Add the onion and yogurt mixture, stir well and bring to a gentle simmer, 2 to 3 minutes. Lower the heat to medium-low, cover and cook for 15 minutes.7 Step 7: Uncover, stir in the garam masala, black pepper and nutmeg, cover again and simmer 10 more minutes until the chicken is cooked through and tender. Chicken is done at 165°F (74°C), with no pink near the bone and juices running clear; boneless pieces need only a few minutes more.8 Step 8: Uncover, add 1/2 cup hot water to reach the desired thickness, and bring back to a simmer. Cook 2 to 3 minutes until a film of oil rises to the surface, then add kewra if using, season to taste and garnish with cilantro.getsaucepan.com/r/7c48ee3f-50a0-5e7b-aa72-22cad22bf90c
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