Bangladeshi-Style Chicken Korma
- 1/2 cup plain yogurt (Greek style)
- 1/2 tablespoon ginger paste
- 1/2 teaspoon garlic paste
- 1 1/2 pounds chicken drumsticks, skin removed
- 1 tablespoon ghee or 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 onion, sliced thin
- 1 cinnamon stick
- 2 cardamom pods
- 1 bay leaf
- 1 teaspoon salt
- boiling water
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground almonds
- 1/2 teaspoon sugar
- 1 tablespoon golden raisin
- 2 green bird’s eye chilies
For the garnish:
- 1 tablespoon slivered almonds
- 1 tablespoon golden raisin (optional)
- 2 shallots, sliced thin and fried crisp (in oil)
Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize. Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt. Increase the heat to medium high; the heat will create a sauce from the marinade. Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken). Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
Garnish with slivered almonds, more raisins (if desired), and crispy shallots.