Bangladesh Kurma or Korma Recipe

Name: Bangladesh Kurma or Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken breasts skinned and cubed; 6 tablespoons butter ghee or vegetable oil; 1 teaspoon saffron threads ground or yellow food coloring; 4 tablespoons milk; 4 teaspoons garlic puree; 8 tablespoons onions puree; 2 teaspoons garam masala; 2 1/2 ounces yogurt, plain; 5 ounces double cream; 2 tablespoons almonds ground; 20 each saffron threads; 1 x salt to taste; 2 tablespoons cilantro chopped fresh; 30 each almonds whole, roasted

Servings: persons

1 1/2 pounds chicken breasts skinned and cubed
6 tablespoons butter ghee or vegetable oil
1 teaspoon saffron threads ground or yellow food coloring
4 tablespoons milk
4 teaspoons garlic puree
8 tablespoons onions puree
2 teaspoons garam masala
2 1/2 ounces yogurt, plain
5 ounces double cream
2 tablespoons almonds ground
20 each saffron threads
1 x salt to taste
2 tablespoons cilantro chopped fresh
30 each almonds whole, roasted

1
Heat the gee and mix the saffron powder or coloring with milk.
2
Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.
3
Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content.
4
Now add the garam masala and stir-fry for 2 more minutes.
5
Your total frying time is around 10 minutes, and the chicken is half cooked.
6
Add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.
7
Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
8
Check that the chicken is cooked right through by cutting a large piece across.
9
Simmer on if required.
10
Just prior to serving add the saffron and salt to taste.
11
Garnish with the coriander and almonds, and serve immediatley.

5029

kcal

Calories

422

Fat

174

Carbs

214

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds chicken breasts skinned and cubed, 6 tablespoons butter ghee or vegetable oil, 1 teaspoon saffron threads ground or yellow food coloring, 4 tablespoons milk, and more.

Yes, Bangladesh Kurma or Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bangladesh Kurma or Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions