In this Bengali speciality, juicy chicken drumsticks simmer until fork-tender in a mildly sweet yet tangy yoghurt-based gravy, fragrant with whole Garam masala. The dish gets its characteristic balance of "tok" (tangy) and "mishti" (sweet) notes from yoghurt and raisins. Pair with steamed rice to soak up the flavourful sauce.
Sunrise tip: For a richer gravy, add a splash of heavy cream while stir-frying the chicken. This isn't traditional, but it does give the korma a restaurant-style finish.
Time: 60 minutes
Take the chicken in a bowl, add Sunrise Turmeric powder, Sunrise Red Chilli powder, a pinch of salt, garlic paste, ginger paste and sour curd.
Mix well with your hands and keep it aside for 1 hour.
Time: 15 minutes
Heat Sunrise Mustard oil in a heavy-bottomed pan over medium heat until it starts to smoke lightly.
Add whole garam masala, onion paste and fry, stirring often, until they turn golden brown and caramelised.
Time: 10 minutes
Add the marinated chicken drumsticks to the pan and cook on high heat for 5-10 minutes, turning the pieces to brown them evenly.
Time: 10 minutes
Stir in Sunrise Chicken Curry Masala, tomato puree and water (as required).
Now, cover the pan and let it cook for 10 minutes
Time: 5 minutes
Remove the lid, stir in raisins, Sunrise Shahi Garam Masala, ghee and stir-fry to coat the chicken evenly on all sides.
Garnish with golden fried onion rings and serve hot with steamed rice or parathas.
Side Dish: Begun bhaja (spiced fried aubergine slices)
Bread: Luchi (deep-fried puffed bread)