Indian keto chicken korma
- ¼ cup 60 ml ghee
- ½ (2 oz.) ½ (55 g) red onion, thinly slicedred onions, thinly sliced
- 4 oz. (2⁄3 cup) 110 g (150 ml) Greek yogurt (4% fat)
- 3 3 whole cloves
- 1 1 bay leafbay leaves
- 1 1 cinnamon stickcinnamon sticks
- 1 1 star anise
- 3 3 green cardamom podgreen cardamom pods
- 8 8 whole black peppercornwhole black peppercorns
- 1½ lbs 650 g chicken drumstickchicken drumsticks
- 1 tsp 1 tsp ginger garlic paste
- ½ tsp ½ tsp turmeric
- 1 tsp 1 tsp kashmiri red chili powder
- 1 tsp 1 tsp ground coriander seed
- ½ tsp ½ tsp garam masala seasoning
- 1 tsp 1 tsp ground cumin
- salt, to taste
- , for garnish
- Heat the ghee in a wok or non-stick saucepan and deep-fry the onions on low-medium heat until they get a nice golden brown color.
- Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
- Reheat the ghee in the saucepan. Once it gets hot add cloves, bay leaf, cinnamon stick, star anise, green cardamom pods, and black peppercorns. Fry for 30 seconds or until they start to sizzle.
- Add the chicken drumsticks. Season thoroughly with salt. Add the ginger-garlic paste, combine well and fry for about 2 minutes.
- Add turmeric, red chili powder, coriander powder, garam masala, and cumin powder. Combine well and fry for 2 more minutes.
- Add the fried onion yogurt paste, combine well. Add some water. You can use the water to rinse out the blender so don't waste any of the paste. Mix well.
- Cover and cook for 10-15 minutes or until the chicken is thoroughly cooked and tender.
- Garnish with fresh cilantro.
If you have kewra, an extract distilled from the Indian Pandanus plant, on hand you can add a drop or two for added flavor. Use a mortar to lightly crush the cardamom pods and the black peppercorns before roasting them for more flavor.