Korma

🥘 Ingredients

• blanched almonds ½ cup
• raw cashews ¼ cup
• hot water ¾ cup
• yellow onion 1 large
• ghee 4 Tbs
• ginger-garlic paste 2 Tbs
• green cardamom 6 pods
• cloves 4
• cinnamon 1 stick
• ground coriander 2 tsp
• boneless chicken thighs 1 ½ lb
• thick yogurt ½ cup
• kosher salt 1 ½ tsp
• heavy cream 0.33 cup
• saffron 1 pinch
• rose water ½ tsp

1. 1

   Blitz blanched almonds , raw cashews and hot water in a blender 2 min , until there is no grain left on the tongue.
2. 2

   Sweat yellow onion in ghee in a heavy pot over low heat 12 min , with a lid on for the first half, until it is completely soft and still the colour it went in.
3. 3

   Fry ginger-garlic paste , green cardamom , cloves , cinnamon and ground coriander into @&( timer 2 min .
4. 4

   Simmer boneless chicken thighs , thick yogurt and kosher salt in @&( timer covered 20 min .
5. 5

   Stir @&( timer , heavy cream , saffron and rose water into @&( timer and 8 min , uncovered, until it coats a spoon.
6. 6

   Lamb shoulder wants an hour and goes in before the yogurt. Prawns want four minutes and go in with the cream.