Best Bangladeshi Chicken Korma Recipes

BANGLADESHI CHICKEN KORMA

Bangladeshi Chicken Korma image

Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. This recipe, adapted from Shama Mubdi, is also incredibly easy to make: You just stir everything together in a pot and turn on the heat. A last-minute addition of butter-fried onions adds sweet complexity. Serve with basmati rice and salad or South Asian pickles.

Provided by Francis Lam

Categories dinner, lunch, curries, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds skinless, bone-in chicken pieces (preferably dark meat)
1 teaspoon salt, plus more to taste
1 medium onion, peeled
1 1 1/2-inch knob of ginger, peeled and chopped
3 cloves garlic, chopped
1/2 cup whole-milk yogurt
4 to 6 green cardamom pods, cracked open
3 to 5 cloves
2 bay leaves
1 3-inch stick cinnamon
1/2 teaspoon sugar
1/2 teaspoon black peppercorns
2 to 3 small hot green chiles (optional)
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 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.
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.
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.
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.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 48 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 15 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 1 gram

BANGLADESHI WHITE CHICKEN KORMA

Bangladeshi White Chicken Korma image

Categories Chicken Fry Stew Simmer

Yield serves 4

Number Of Ingredients 12

Ingredients

4 tablespoons olive or canola oil or ghee
Three 2-inch cinnamon sticks
3 bay leaves
10 cardamom pods
1 medium onion, sliced into fine half rings
One 3 3/4-pound chicken, skinned and cut into small serving pieces (breast into 6 pieces, each leg into 2 pieces, wings into 3 pieces, back into 3 pieces, neck into 2 pieces)
1/2 medium onion, chopped very finely
3 tablespoons finely grated peeled fresh ginger (use a fine microplane)
6 cloves garlic, crushed to a pulp with a garlic press
1/2 cup acidophilus yogurt, or plain yogurt plus 1 tablespoon lemon juice, beaten until smooth
1 1/4 teaspoons salt
1-2 teaspoons finely chopped fresh hot green chilies

Steps:

Put the oil into a large sauté pan or a large, deep frying pan and set over medium-high heat. When the oil is really hot, put in the cinnamon, bay leaves, and cardamom. Stir for 10 seconds as the spices sizzle. Add the sliced onions. Stir and fry for about 3 minutes or until the onions brown a bit. Add the chicken pieces. Stir and cook 5-6 minutes or until the chicken pieces brown lightly. Add the chopped onions, the ginger, and the garlic. Stir and fry for 2 minutes. Add the yogurt and salt. Stir and cook for 10 minutes. Add the chilies and 3 tablespoons water. Bring to a simmer. Cover, turn heat to low, and simmer very gently for another 10-15 minutes or until the chicken is tender.