Bangledeshi Style Chicken Korma - cooking recipe

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)

Preparation

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.