Tag: South Asian
White Chicken Korma
White Chicken Korma
Kormas are a popular dish all over the Indian subcontinent including Bangladesh, Pakistan, and obviously India. There are many different types of korma. This particular recipe is for a white korma. What makes this different from Indian korma is that white Korma hadn’t any turmeric and chili powder; plus there is a lot more yogurt in the sauce, making this white in color. It has the perfect balance of sweet, savory, and a slight tang from the yogurt.
Equipment
- food processor
Ingredients
- 1 medium onion sliced
- 1/4 cup garlic ginger paste
- 4 tbsp ghee
- 5 whole cloves
- 1 cinnamon stick
- 6 green cardamom pods
- 3 bay leaves
- 3 lbs whole chicken legs skinned; cut into 2” chunks
- 1/4 cup water
- 3 tsp salt
- 2 tsp sugar
- 1/3 cup golden raisins
- 3 green chilies finely chopped
- 1/4 cup slivered almonds
- 3/4 cup plain yogurt
Garnish
- cilantro chopped
Instructions
- Purée the onion and ginger garlic paste in a food processor.
- Melt the ghee in a large sauté pan over medium high heat. Sauté the cloves, cinnamon stick, cardamom pods, and bay leaves for a minute.
- Add in the onion/ginger/garlic paste. Sauté for 1 minute.
- Add in the chicken pieces, making sure to coat in the paste. Pour in the water. Season with salt and sugar. Bring to a simmer. Cover. Reduce the heat to medium and cook for 20 minutes.
- Add in the raisins, slivered almonds, and green chilies. Simmer for 2 minutes.
- Turn off heat. Stir in the yogurt. Season with more salt if needed.
- Garnish with chopped cilantro.
Yogurt Cilantro Marinated Chicken
Yogurt Cilantro Marinated Chicken
The combination of yogurt and cilantro makes a great marinade for chicken pieces. In addition to adding tremendous flavor to your chicken, the yogurt acts as a tenderizer; much like how buttermilk is used in fried chicken. Your chicken pieces will need at least 8 hours to marinate. Overnight is always better. Depending on the size of the chicken, it will take 50 minutes, up to an hour, to roast the pieces. This chicken is also great prepared on a charcoal grill.
Equipment
- food processor
Ingredients
- 4 lb whole chicken cut into 8 pieces
- 2 cups yogurt
- 1 bunch cilantro
- 6 garlic cloves
- 3 green chilies
- 3 tsp salt
- 2 tsp ground coriander
- 2 tsp black pepper
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the chicken pieces in a gallon sized storage bag for at least 8 hours, preferably overnight.
- Preheat the oven to 350 degrees. Place the chicken pieces on a rack on a baking sheet lined in foil.
- Roast the pieces for 50 minutes.
Spiced Green Beans
Spiced Green Beans
Most Indian cuisine seems like it has a million ingredients and takes a lot of time to prepare. A lot of it does. Here is a great example of a dish that isn’t that. Spiced green beans is a simple dish that has only a few ingredients and takes 10 minutes to cook, but has tremendous complex flavors. Serve the green beans with a dollop of plain yogurt and some flaky parathas.
Servings: 2
Ingredients
- 1/2 lb green beans trimmed and washed
- 1 tbsp vegetable oil
- 1 pinch asafoetida
- 1 tsp mustard seeds
- 3 dried Kashmiri chilies
- 6 curry leaves
- 1 tsp ground coriander
- salt to taste
- 1 tbsp lime juice
- 1 tbsp cilantro chopped
Instructions
- Bring a pot of salted water to a boil. Add in the green beans. Boil for 2 minutes. Drain and rinse under cold water. Set aside.
- Heat up cooking oil in a sauté pan over medium heat. Add the mustard seeds and asafoetida. Cook for 1 minute.
- Add in the dried chilies, followed by the curry leaves and green beans. Sauté for 2 minutes.
- Season with salt and the ground coriander. Stir. Place a cover on the pan and take off the heat. Let sit for a couple of minutes. Before serving, add in the lime juice and chopped cilantro.
