Dhaniwal Korma

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The recipe came from one of madhur jaffrey's cookbooks and is served at dawat, a restaurant she co-owns, in new york city.

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Steps

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Combine meat , water , turmeric , salt , and black cardamom pods in a large saucepan.

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Bring to a boil , then simmer 20 minutes for chicken and 45 to 50 minutes for lamb , until meat is cooked.

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Remove meat , reserving broth.

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Heat oil in a large skillet.

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Add onions and saut until reddish brown and crisp.

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Remove and drain on paper towels.

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Add spices to the skillet and stir.

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Add yogurt and garlic.

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Cook , stirring constantly , until mixture has reduced to a thick sauce.

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Add meat to the yogurt sauce.

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Cook , stirring occasionally , 3 to 4 minutes.

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Add reserved broth.

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Continue cooking until sauce is reduced to come about 1 / 3 of the way up the meat.

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Crumble onions and sprinkle over meat.

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Stir in cilantro and pepper.

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Spoon off excess oil and remove whole spices before serving.

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Serve with rice.

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Ingredients

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whole chickens, water, turmeric, salt, black cardamom pods, oil, onions, black peppercorns, whole cloves, cardamom pods, cinnamon sticks, yogurt, garlic cloves, cilantro, cracked black pepper