Korma Morgh-e-Hail

(cardamom chicken korma)

Serves 4-6

Ingredients:

  • 1 kg (2 lbs) chicken thigh and drumsticks (skinless, rinsed and patted dry)

  • 2-3 yellow onion (diced)

  • 1/4 C yellow lentils (split)

  • 2-3 T coriander (ground)

  • 2-3 T cardamom (ground)

  • 2 bouillon cube (chicken) dissolved in 1 liter boiling water

  • Salt

  • Pepper

  • Vegetable oil (preferably canola / rape seed)

Preparation:

  1. Add yellow lentils to lightly boiling chicken broth (1 liter) , allow to simmer for ~20m until lentils start to become al dente

  2. In meantime pour 3 Ts of vegetable oil in large skillet / frying pan and heat to medium-high heat. Add onions, salt, and pepper, and saute, stirring occasionally until they start to turn golden brown. Remove most / all of onions from pan and set aside. 

  3. Add 1 T of oil to same pan. Distribute chicken pieces evenly in same pan, salt exposed side, and brown all sides for 10-12m (3-4m / side), lightly salting exposed sides as you turn chicken over. [Note: You want for chicken pieces to be sufficiently browned, so continue to turn and saute as needed]

  4. Once chicken sufficiently browned combine with onions and pour chicken broth with lentils over chicken, add coriander and coriander and lightly stir. You want the chicken pieces to just be barely exposed as if poaching (if broth insufficient top-up with water and a pinch or two of a bouillon cube).

  5. Add salt and pepper to taste, medium-low flame.

  6. Let simmer for 45m in oven until sauce has thickened into a gravy and chicken tender and pulls easily off bones.

  7. Serve with Challow.

  8. Enjoy!