Pakistani Chicken Korma
Pakistani Chicken Korma (Authentic) Ingredients ½ cup (125 ml) oil/ghee 2 (200 g) small onions sliced finely (about 2 small or 1 large onion) 2-2.2 lb (800-1000 g) chicken, bone in bone in, cut into curry pieces 3 tablespoon minced garlic 1 tablespoon minced ginger ½ cup (130 g) full fat yogurt ½ cup (65 g) unsalted cashews ground into a fine paste with water (see notes for substitutions) 4 black cardamoms 16 green cardamoms 15 cloves 2 bay leaf 1 teaspoon black peppercorns 1 medium sized cinnamon stick 3 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon red chilli powder 1-2 teaspoon salt to taste Kewra water 1 tsp or more as per preference 1 oz (20 g) almonds (1oz/30g Instructions Heat the oil/ghee in a deep pot or pan. Add the sliced onions and fry them over a medium to high heat, stirring often and keeping a very close eye on them to ensure they brown evenly. You may find you need to turn the heat down after a while if they look like they...