Ghost Chili Korma

• 1 SAUCE
• 10 medium red onions, rough chop
• 4 pound unsalted butter
• 4 tablespoon kosher salt
• 4 tablespoon minced ginger
• 4 tablespoon minced garlic
• 1 tablespoon roasted cumin powder
• 1 tablespoon roasted coriander powder
• 1 tablespoon Garam Masala
• 1 pint roasted cashews
• 1 pint roasted sliced almonds
• 1 cup roasted white poppy seeds
• 1 quart Greek Yogurt
• 1 quart Heavy Cream
• 2 tablespoon Ghost chili paste
• 1 pint Phool Makahna
• 1 pinches Saffron
• 1 POTLEY
• 5 pieces Whole Green Cardamom
• 5 pieces Whole Black Cardamom
• 3 Cinnamon Sticks
• 5 Bay Leaf

1. In a pot add butter and let it begin melting on medium heat
2. Add potley and phool makahna in melted butter
3. After 2 minutes of stirring add onions
4. Once onions are translucent, add salt, keep stirring
5. Once onions are golden brown, add ginger and garlic, keep stirring
6. After 5 minutes of stirring and ginger garlic is cooking, add cumin, coriander, garam masala, and ghost chili paste, and 1 pint(16 oz deli container) of warm water
7. After 2 minutes of stirring, add cashew, poppy seeds, and sliced almonds
8. After 2 minutes of stirring, add yogurt and continue stirring
9. After 2 minutes add saffron and 2 quarts (64 oz) of water and continue stirring
10. Add heavy cream and then reduce for 2 minutes before blending to a smooth consistency

sauce, red onions, butter, kosher salt, ginger, garlic, cumin powder, coriander powder, garam masala, cashews, almonds, roasted white, yogurt, heavy cream, chili paste, saffron, potley, green cardamom, black cardamom, cinnamon, bay leaf

Taken from www.epicurious.com/recipes/member/views/ghost-chili-korma-5b213c96baa4664388020528 (may not work)