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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare items / mis-en-place before beginning to prepare the dish. Timing is everything and you'll have a much more enjoyable time and product if you prep items beforehand! | 2. Slice onion in EVEN 1/8" slices (rings). It's very important to cut them evenly so they cook properly. | 3. Mash 5 garlic cloves (traditionally in a mortar and pestle). | 4. Cut chicken into 1 inch cubes (can use any meat or vegetable such as eggplant). | 5. In a Med-Large pot, preferably heavy with a slightly rounded bottom, add the 1 cup of oil (suggest: ½ Vegetable, ½ Olive). | 6. Heat for a minute or so and then add the sliced onions. | 7. Stir occasionally until onions brown (5-10 mins) but do not burn. Adjust heat down towards the end of the cooking process. Onions need to be a dark shade of brown and almost crispy. When ready, remove the onions and place to the side leaving the oil in the pan. | 8. Add 15 whole coriander seeds and 7 whole cloves to the oil. Stir and let sit for about 45 seconds. | 9. Add the cubed chicken. Stir meat until the outer skin appears to be cooked. | 10. Add 8oz of plain yogurt to the pot and bring to a boil. | 11. In the meantime, add the browned onions to the mortar and pestle and turn into paste. | 12. Keep cooking until meat is done and oil/yogurt coagulates and separates (5-10 mins). | 13. Add the garlic paste and stir. | 14. Add spices: ¾ Tablespoon ground coriander, ¼ Tablespoon of ground black pepper, 1 Tablespoon of garam masala, ¼ Tablespoon of turmeric, ½ Tablespoon of salt (or more to taste). | 15. If needed, add a few tablespoons of water to deglaze pan and help prevent sticking. | 16. Add the onion paste to the pot and mix to combine. | 17. Add 1 Tablespoon of ground red chili pepper (less for less hot, more if you like it hotter). | 18. Mix together and add small amounts of water gradually to make a pasty sauce. Lower heat. | 19. Add a pinch of ground green cardamom and a small pinch of finger-crushed saffron. | 20. Add ¼ tablespoon of Kewra Essence (Optional - This concentrated oil is made from pandanus flowers, and it's used to flavor meats, desserts, and beverages in India). | 21. Add half of the cilantro to the pot and take it off the heat. Plate the Korma and top/garnish with the remaining cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	lbs	boneless	1931.2044	1.1787	166.1924	134.459
spanish onion	1			-	-	-	-
garlic clove	5			-	-	-	-
oil	1	cup		1795.8	0.0	0.574	203.93400000000003
coriander seed	15			80.46	14.8473	3.3399	4.7979
clove	7			40.278	9.6329	0.8776	1.911
coriander	3/4	tablespoon	ground	80.46	14.8473	3.3399	4.7979
black pepper	1/4	tablespoon	ground	4.3298	1.1031	0.1792	0.0562
garam masala	1	tablespoon		-	-	-	-
turmeric	1/4	tablespoon		7.332000000000001	1.5778	0.2275	0.0764
salt	1/2	tablespoon		-	-	-	-
plain yogurt	8	ounces		149.6853	21.9765	5.9874	3.9916
red chili pepper	1	tablespoon	ground	3.75	0.8259	0.1753	0.0412
green cardamom	1	pinch	ground	-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
kewra essence	1/4	tablespoon		-	-	-	-
cilantro	2	tablespoons		0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.