Bangladeshi Chicken Korma Recipe

Name: Bangladeshi Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt.
2
Thinly slice 1/4 of the onion, and set aside.
3
Roughly chop the rest of the onion, and puree it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth.
4
Add splashes of water to keep it moving, if necessary.
5
Combine the onion puree with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns.
6
Bring the mixture to a simmer over medium-high heat, stirring.
7
Cover the pot until the chicken releases its juices, 5 to 7 minutes.
8
Uncover the pot, and adjust the heat to maintain a gentle simmer.
9
Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes.
10
Adjust the thickness of the sauce by adding water or cooking it down.
11
Stir in the sugar.
12
Pierce the chiles with a knife, then add them.
13
Season to taste with salt.
14
Keep warm over low heat.
15
Heat the butter and oil in a small saucepan over medium-high heat.
16
After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes.
17
Season with a pinch of salt.
18
Add the onion mixture to the korma.
19
Serve with steamed basmati rice.

604

kcal

Calories

Fat

Carbs

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 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, and more.

Yes, Bangladeshi Chicken 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!

Bangladeshi Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions