How to make a Bengali Traditional Chicken Korma!

Facebook: LatifsInspiredYoutube Instagram: latifs_inspired Music: "Jalandhar" by Kevin MacLeod (https://incompetech.filmmusic.io/song...) License: CC BY (http://creativecommons.org/licenses/b...) Hello my wonderfully inspired fans! i hope December is good to you. Today I show you the traditional version of a curry house special: the chicken korma. wonderfully sweet with a thick luxurious sauce, you have to try this one if you have a sweet tooth! Ingredients: Serves 3-4 1 medium onion 5-6 cloves garlic 1.5 inches ginger cubed couple of inches of cinnamon / cassia bark 4 cardamom pods 3 bay leaves 5 green chillies 1 cup yoghurt 1kg chicken 1/2 cup vegetable oil 2 tbsp pure ghee 3 tbsp sugar 3 tbsp ground almond powder 3 tbsp ground coconut powder 2 tbsp golden raisins optional 1/2 green pepper *spice mix 1 tsp ground white pepper 1 tsp garam masala 1/2 tsp cumin 1 tsp coriander Method: Prepare all your ingredients especially the onion and ginger and garlic, blend those to a thin consistency. Step 1, Use a large cast iron or non stick pan and put it on a medium/high heat, add in your 2 tbsp pure ghee and 1/2 a cup of vegetable oil, make sure those get nice and hot and whack in your 4 cracked cardamom pods, 3 bay leaves and your cinnamon/cassia bark. quickly chase that up with your blended onion, garlic and ginger. Give it a good stir and add a teaspoon of salt. Cover with a lid and let cook for 5 minutes. There should be enough oil to prevent the onion, garlic and ginger mix from burning. Step 2, Once the rawness from your ingredients has gone you can add in your spices! refer to the spice mix above or you can see in the video what to add. give that a good stir and then add 1 cup of natural or Greek yoghurt to the pan. Stir to combine. Put the lid back on the pot and let cook for a further 5 minutes. Step 3, your sauce should look like a nice brown colour and not be burning with enough oil to add our 1kg of chicken! this recipe uses a mixture of thighs, breast and drumsticks but you could use whatever cuts you like, more flavour is in the bones though! keep your eye on the chicken at first and stir to prevent burning, until it releases some of its water. Stir gently through the sauce until well coated and then place the lid back onto the pot let it cook for about 5 minutes. Step 4, Once the chicken has released its water into the pan we add about a cup of water or until its almost covering the chicken, maybe about 80% covered. Stir and then cook for a further 5 minutes. Step 5, Before we really start to reduce this dish we add our final flavourings: 3 tablespoons of almond powder, 3 tablespoons of coconut powder, 3 tablespoons of sugar and 2 tablespoons of golden raisins. Stir well and follow that with 5 green chillies and optionally some diced green pepper. if you can't handle that kind of heat, use less green chillies its no problem. At this point all we do is reduce the dish down to a thick sauce of custard like consistency, this process will help develop the flavours and make a wonderful dish. Serve over boiled rice with a naan and enjoy!