Pakistani chicken korma

Name: Pakistani chicken korma
Ingredients: 1 chicken (around 1kg), skinned and cut into 8 pieces, or 8 skinless thighs, on the bone; 400g greek yogurt, plus 2 tbsp; 1 tbsp finely grated ginger; 4 garlic cloves, crushed; 1½ tsp Kashmiri chilli powder; 1 tsp salt; 4 tbsp ready-made crispy fried onions (see Tip); Large pinch saffron threads; 1 ice cube; 3 tbsp ghee or sunflower oil; 4-6 green cardamom pods, bruised; 1 cinnamon stick; 5 cloves; 1 tsp black peppercorns; 2 bay leaves; 1 tsp cumin seeds, toasted and ground; 1 tsp coriander seeds, toasted and ground; ¼ teaspoon grated nutmeg; 2-3 drops screwpine extract, also known as kewra (optional); 1 tbsp chopped coriander leaves; 1 green finger chilli, deseeded and finely chopped; 2 1/2 cm piece ginger, cut into matchsticks

www.deliciousmagazine.co.uk

There doesn't need to be a celebration to justify making this deeply flavoured, wedding-style chicken korma from Sumayya Usmani.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

1 chicken (around 1kg), skinned and cut into 8 pieces, or 8 skinless thighs, on the bone
400g greek yogurt, plus 2 tbsp
1 tbsp finely grated ginger
4 garlic cloves, crushed
1½ tsp Kashmiri chilli powder
1 tsp salt
4 tbsp ready-made crispy fried onions (see Tip)
Large pinch saffron threads
1 ice cube
3 tbsp ghee or sunflower oil
4-6 green cardamom pods, bruised
1 cinnamon stick
5 cloves
1 tsp black peppercorns
2 bay leaves
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
¼ teaspoon grated nutmeg
2-3 drops screwpine extract, also known as kewra (optional)
1 tbsp chopped coriander leaves
1 green finger chilli, deseeded and finely chopped
2 1/2 cm piece ginger, cut into matchsticks