Chicken Korma
| Yield: | 4 Servings |
| Categories: | Poultry, Indian |
| 4 | Chicken breast halves, boned | |
| 1/2 | c | Safflower oil |
| 1/4 | c | Butter, clarified (the Indians call this stuff "ghee") |
| 6 | md | Yellow onions |
| 3 | Cloves garlic, fresh | |
| 1 1/2 | ts | Ginger (use fresh ginger if you can find it) |
| 20 | Cloves, whole | |
| 12 | Green cardamom seeds, whole, cracked (or less; or use 2 t of ground cardamom) | |
| 5 | Bay leaves | |
| 1 | ts | Salt |
| 1 1/2 | ts | Coriander (ground) |
| 1/2 | ts | Cayenne pepper (or more to taste) |
| 8 | oz | Yogurt, plain |
| 1/2 | c | Water |
| 1/2 | c | Milk |
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