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.

No additional tips available.

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

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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.

Bangladeshi White Chicken Korma

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