Amu's Chicken Korma with Cucumber Tomato Salad

https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma splits onion in half, one is caramelized and other is blended into paste for frying with aromatics. Chicken and yogurt is added now.40 minutes. Green chili’s added at the end. ¾ fried onions mixed in, remainder is toppings.

I thought the yogurt was very salty. Also dump yogrt on chicken.

Doubled cinnamon, cardamom, and coriander. 6x bay leaves. Cracked cardamom pods with side of knife.

Onion with spices is really bitter. Was doubling coriander wrong?

https://cooking.nytimes.com/recipes/1014916-cucumber-and-tomato-salad-with-cilantro-and-mint

Mom

https://m.youtube.com/watch?v=935VEghEnio blend caramelized onions and cashews into paste. Season yogurt with spices. Fry chicken in other spices and ginger and garlic. Mix and cook.

Variation, make it simpler for weekday by skipping onion caramelization and chicken, stick to veggies and tofu. Use spices and yogurt as the base.