Bangladeshi White Chicken Korma Recipe

Name: Bangladeshi White Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoons finely chopped fresh hot green chilies

Servings: persons

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
½ teaspoons finely chopped fresh hot green chilies

1
Put the oil into a large saute pan or a large, deep frying pan and set over medium-high heat.
2
When the oil is really hot, put in the cinnamon, bay leaves, and cardamom.
3
Stir for 10 seconds as the spices sizzle.
4
Add the sliced onions.
5
Stir and fry for about 3 minutes or until the onions brown a bit.
6
Add the chicken pieces.
7
Stir and cook 56 minutes or until the chicken pieces brown lightly.
8
Add the chopped onions, the ginger, and the garlic.
9
Stir and fry for 2 minutes.
10
Add the yogurt and salt.
11
Stir and cook for 10 minutes.
12
Add the chilies and 3 tablespoons water.
13
Bring to a simmer.
14
Cover, turn heat to low, and simmer very gently for another 1015 minutes or until the chicken is tender.

178

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 4 tablespoons olive or canola oil or ghee, Three 2-inch cinnamon sticks, 3 bay leaves, 10 cardamom pods, and more.

Yes, Bangladeshi White 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 White Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions