Bangledeshi Style Chicken Korma
Ready In: 1 hr 45 mins
Serves: 4
Ingredients
Marinade
- 1⁄2 cup plain yogurt (Greek style)
- 1⁄2 tablespoon ginger paste
- 1⁄2 teaspoon garlic paste
Chicken
- 1 1⁄2 lbs 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
- salt
- 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)
Directions
- 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.
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