Murgh Korma

Summary

Divide the chicken drumsticks in the joint as desired. Mix the natural yoghurt with the pressed garlic cloves and 1 teaspoon salt and marinate the chicken parts in it for at least 2 hours or longer (e.g. overnight).
Heat clarified butter in a saucepan (do not brown!) And sauté the chopped ginger and other spices (coriander, turmeric and cloves) in it. But don`t let the spices get too brown! Sweat the onions cut into rings or cubes in it.
Then fry the chicken in the saucepan, season with pepper and salt. When the legs show signs of roasting, add the remaining marinade and cook with the lid closed for approx. 50 to 60 minutes over moderate heat, preferably in the oven (approx. 190 ° C). Turn the legs occasionally.
Remove the meat from the sauce and keep warm. Beat the sauce finely with the hand blender and, if necessary, season with salt and a pinch of sugar. The onions that are also cooked give the sauce a nice, creamy consistency after mixing, so that the rice served with it can absorb the sauce well. Scatter the flaked almonds on top for serving.
Fresh salad, e.g. tomatoes or lamb`s lettuce, tastes good with it.

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