Chicken Curry with Coriander Greens, Dhaniwali Murgh Korma

In Kashmir, the land of sheep and goats, chicken is eaten relatively rarely. This recipe was revealed to me by Abdul Ahad Waza, who is famous in Kashmir for his skill in hosting weddings and other festivities. Together with his four sons, he prepares dishes in his courtyard that he delivers to Kashmiri gourmets. In winter, he moves his cooking to Delhi. This is an unusually aromatic chicken curry, mild and pleasant, with a thin-bodied sauce. It tastes good with long grain rice, roti or on slices of bread.

1. make the chicken in 750 ml of water with 2 cloves of garlic 3-4 min. Strain, collect the clear soup and cool the chicken. Rinse under lukewarm water and cut into pieces.

2. crush the remaining garlic and steep in 125 ml water. Soak the saffron threads in about 4 tablespoons of water, squeezing them with the back of a spoon. Grind the onions and green chilies in a hand blender. Beat the yogurt with a fork and set aside.

Heat ghee or oil in a saucepan and sweat the onion puree in it for 12-15 min until golden brown. Add the cloves, cardamom and cinnamon stick, then the turmeric. Fold in the chicken pieces, garlic-water mixture and yogurt and gently simmer with the lid closed for 7-10 min until the liquid is absorbed.

4.Season with ground ginger and salt and let the chicken color for 3-4 min. Pour in enough chicken broth to make enough sauce to develop

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