Hühnchen-Korma

Directions

1. Heat the oil in a large pan over medium-high heat. Add the sliced red onions and fry until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel. Set aside for later.

2. In a separate cold, dry pan over medium heat, add the cinnamon stick, mace, nutmeg, black cardamom pod, green cardamom pods, and cloves. Toast for 3-4 minutes, stirring often, until fragrant. Remove from the pan, then add the coriander seeds and toast for an additional 1-2 minutes.
3. Transfer all toasted spices to a spice grinder (or use a mortar and pestle) along with the chilli powder. Grind to a reasonably smooth powder.
4. In a large mixing bowl, combine the chicken drumsticks, yoghurt, ground spices, ginger, garlic, 2-3 tablespoons of the oil used for frying the onions, and a generous pinch of salt. Mix well, ensuring the chicken is evenly coated. Cover and leave to marinate in the fridge for 2-24 hours.
5. Place a large pot over medium heat and, while still cold, add the marinated chicken along with all of the marinade. Slowly bring to a gentle simmer, stirring occasionally, and cook until the chicken is fully cooked through, approximately 35-40 minutes.
6. Remove the chicken from the sauce. Bring the sauce to a light simmer, then crush the fried onions lightly in your hands as you add them to the pan. Stir well, then add 250ml (9 fl oz) water. Continue to simmer until the sauce is smooth and reaches a velvety consistency.
7. Serve the chicken over steamed white rice, generously topped with sauce. Garnish with fresh coriander, if desired. For a complete meal, consider serving with a side of aloo gobi.