Hen Korma Nadroo | Weblog

3 lbs hen bone-in thighs and drumsticks, pores and skin eliminated, chopped crosswise in opposition to the bone
1 tsp kosher salt, extra to style
1/2 tsp black pepper, extra to style
1/4 cup ghee
1″ ginger, grated
4 cloves garlic, minced
2 inexperienced chile peppers (jalapeno, serrano, or comparable), thinly sliced
1 cinnamon stick
6 entire cloves
2 black cardamom pods, evenly smashed
2 inexperienced cardamom pods, evenly smashed
1 bay leaf
1 tsp cumin seeds
2 onions, sliced
2 tomatoes, chopped
2 tsp floor turmeric
2 tsp kashmiri crimson chili powder (or 1/2 tsp cayenne pepper)
1 cup hen inventory, extra as wanted
1 cup full fats plain yogurt
1/2 lb lotus root, peeled and sliced into ¼” slices
2 drops kewra water (non-obligatory)
1/2 bunch cilantro, divided, to garnish

1. Season the hen with the salt and pepper. Heat the ghee in a dutch oven or deep skillet over medium warmth; working in batches, brown the hen till golden on either side, about 3 minutes per facet. Take away and put aside the hen because it browns.

2. Improve the warmth to medium-high, then add the ginger, garlic, chile peppers, cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds; saute till fragrant, however not burnt, about 30 seconds. Cut back warmth to medium, then stir within the onions and tomatoes; saute till softened, about 6 minutes, then stir within the turmeric, chili powder, and hen inventory. In the event you’d like, you possibly can mix this sauce in a high-speed blender till {smooth}, then pour it by means of a sieve for a velvety-smooth sauce; in any other case, proceed on to the following step.

3. Earlier than the sauce returns to a simmer, ladle a number of the sauce into the yogurt to mood, then stir the yogurt into the primary sauce. Carry to a simmer, stirring consistently to stop the yogurt from curdling; simmer till the sauce has darkened and oil begins to type on the floor, about quarter-hour, stirring typically to stop scorching. Return the hen and any gathered juices to the pot. Cowl, cut back warmth to medium-low, and gently simmer till the hen is simply cooked by means of however nonetheless agency, about 15 minutes; add extra inventory provided that the sauce will get too thick because it simmers.

4. Stir within the lotus root and simmer till the hen and lotus root are tender, about 20 minutes, stirring sometimes to make sure every bit of hen and lotus root spend time smothered within the sauce. Season with salt and pepper to style, stir within the kewra water, then serve garnished with cilantro.

*** This method will produce lotus root that’s tender however with a little bit of chunk, virtually like a evenly crunchy potato. In the event you like tender lotus root, add it once you return the hen to the pot in step #3.