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Bangledeshi Style Chicken Korma

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“This is an Asian curry that has developed amazing layers of flavor, but without a lot of heat. I used a spice grinder to grind up chopped almonds for this. The original recipe was found on Food 52 and submitted by onetribegourmet. Serve with rice. It is not as intimidating as it sounds.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
  2. Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
  3. Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
  4. Increase the heat to medium high; the heat will create a sauce from the marinade.
  5. Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
  6. 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).
  7. Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
  8. Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
  9. Garnish with slivered almonds, more raisins (if desired), and crispy shallots.

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