Daniwal Korma
Chicken Dhaniwal Korma

Ingredients One chicken Ghee + oil 100ml 1 onion sliced fine 2 tsp ginger- garlic paste 1 Tsp cumin powder 2 - 3 Thai green chilies 1/4 tsp fennel powder Salt to taste 1 C Plain yogurt (room temperature) 1/4 C water 2 C chopped cilantro Instructions Boil the water in a deep pan; add the meat or 1 chicken and bring the water to a boil again. 30 minutes. Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside. Add to a pan Ghee + oil 100ml 1 onion sliced fine 2 tsp ginger- garlic paste 1 Tsp cumin powder 2 - 3 Thai green chilies 1/4 tsp fennel powder Salt to taste 2 C chopped cilantro 1 C Plain yogurt (room temperature) 1/4 C water Put the blanched meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, cooked yogurt, turmeric and coriander powder. Mix well and cook until the ghee separates from the mixture. Add just enough water so that when the meat is tender, very little water remains. Sprinkle the black pepper powder and stir. Serve hot, garnished with coriander leaves. 6.Add in the onion puree mix, salt, chicken and the rest of the spices 7.Cook, covered for 10 minutes - 15 on medium heat and check for doneness. Add in the tomatoes and cook for another 5 - 10 minutes, until the tomatoes are completely cooked. add in the cilantro 8.Cover and cook until you see the ghee floating on top or the meat has a thick sauce covering it. 9.Usually served with rice, but goes well with bread, roti, naan too. Add 2 Cups chopped cilantro on top of curry.