Bangladeshi Chicken Korma
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds skinless, bone-in chicken pieces (preferably dark meat)
- 1teaspoon salt, plus more to taste
- 1medium onion, peeled
- 11½-inch knob of ginger, peeled and chopped
- 3cloves garlic, chopped
- ½cup whole-milk yogurt
- 4 to 6green cardamom pods, cracked open
- 3 to 5cloves
- 2bay leaves
- 13-inch stick cinnamon
- ½teaspoon sugar
- ½teaspoon black peppercorns
- 2 to 3small hot green chiles (optional)
- 2tablespoons butter
- 2tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
661 calories; 48 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 45 grams protein; 761 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice ¼ of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
- Step 2
Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
- Step 3
Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
- Step 4
Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.
Private Notes
Comments
A few tips: first, it's easier to mix the onion puree with the yogurt and spices separately, then add to the chicken, especially if your pan isn't very large. Second, if you strain the sauce after the chicken cooks, you not only remove the whole spices, but also most of the curdled bits of yogurt, resulting in a smoother sauce. Third, the 5-7 plus 35 minutes was not enough time for bone-in chicken thighs; they were cooked through but not very tender. An extra 15 minutes would have helped.
A parenthetical comment in step 2 or 3 that even whole-milk yogurt is likely to break, even at a simmer, might reassure some readers that all will eventually be well--preventing considerable dismay when they first lift the lid!
I served this with Franey's turmeric rice with raisins (using brown basmati); the combination was really good. I used two serrano chilies, 4 cloves, and 5 cardamom pods, omitted the sugar, and didn't find the chicken at all bland.
This is a great recipe. I've made it many, many times. Sometimes I forget the sugar. No big deal. The onions on top are a great addition, but I think I've served without them too. I like it with basmati rice cooked with cumin, cinnamon stick, mustard seeds and fried onions. Delish!
I put the cardamon, cloves, cinnamon stick, etc. in a little cheesecloth pouch.
1.5 tsp. salt 1 large onion 5 cloves garlic 1 c. yogurt 7 cardamom pods 6 cloves 3 bay leaves 1 tsp. sugar 1 tsp. black peppercorns Try blending yogurt. Use water only if needed. Add chiles earlier.
Advertisement