Bangladeshi Chicken Korma is whitish to soft cream color and cooked without tomatoes, red chili powder and turmeric. It's rich, creamy mildly spiced and full flavored. It needs a bit of preparation like marinating chicken for at least half an hour and slow cooking to make sure spices don’t turn brown too much. Cashew, almond and cream are an essential ingredients for any korma. I use for this particular korma skinless peanuts and whole milk. For the best tasting korma bone in chicken a great choice. It stays juicy and tender. All ingredients are pretty much basic pantry ingredients resulting in a delicious dish. This is best served with paratha or basmati rice. This dish is inspired by my lovely Bangladeshi friend.
Ingredients~
(US customary units)
2 1/2 lb. bone in chicken leg and thigh
3/4 cup strained whole milk sour yogurt
1 1/2 cups julienne onions
2 tsp thick ginger paste
1 tsp thick garlic paste
3/4 tsp salt or as per taste
1/3 tsp sugar
1/8th cup blanched almond or peanuts, soaked, blended to a smooth paste
1 cup whole milk
1 tsp ghee
2 tbsp oil
1 bay leaf
4 green cardamons and 4 cloves, ground together to a smooth powder
2 small cinnamon sticks
1 tsp + 1/2 tsp whole black pepper
5-6 hot green chilies, 2 slightly slit
1 cup hot water
Method~
Marinate chicken pieces with 1/2 cup strained yogurt, little salt for at least half an hour or more.
Heat oil in a large heavy bottomed pan on medium heat. Add the chopped onion, along with bay leaf, whole black peppers and cinnamon stick. Reduce the heat to low and saute onion and whole spice mixture for a couple of minutes. Add in ginger and garlic paste. Keep sauteing onion mixture on low heat until softened without making it brown.
Add the chicken and stir fry on low heat for 8-10 minutes until chicken pieces are well coated. Add warm water and salt. Cover and let it simmer for 15 minutes or until cooked through. Whip together remaining 1/2 cup strained yogurt, almond or peanut paste, milk, sugar and ground cardamom clove powder. Pour in the gravy. Stir well and let it simmer for 5 minutes. At last add in chili and ghee. Stir well. Taste and adjust seasonings. Serve hot with plain Basmati rice or polau.
Heat oil in a large heavy bottomed pan on medium heat. Add the chopped onion, along with bay leaf, whole black peppers and cinnamon stick. Reduce the heat to low and saute onion and whole spice mixture for a couple of minutes. Add in ginger and garlic paste. Keep sauteing onion mixture on low heat until softened without making it brown.
Add the chicken and stir fry on low heat for 8-10 minutes until chicken pieces are well coated. Add warm water and salt. Cover and let it simmer for 15 minutes or until cooked through. Whip together remaining 1/2 cup strained yogurt, almond or peanut paste, milk, sugar and ground cardamom clove powder. Pour in the gravy. Stir well and let it simmer for 5 minutes. At last add in chili and ghee. Stir well. Taste and adjust seasonings. Serve hot with plain Basmati rice or polau.
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| Happy Cooking! |
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