Bangledeshi Style Chicken Korma Recipe

Name: Bangledeshi Style Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1/2 cup plain yogurt (Greek style); 1/2 tablespoon ginger paste; 1/2 teaspoon garlic paste; Chicken; 1 1/2 lbs chicken drumsticks, skin removed; 1 tablespoon ghee or 1 tablespoon unsalted butter; 2 tablespoons olive oil; 1 onion, sliced thin; 1 cinnamon stick; 2 cardamom pods; 1 bay leaf; salt; 1 teaspoon salt; boiling water; 1 tablespoon fresh lemon juice; 1 tablespoon ground almonds; 1/2 teaspoon sugar; 1 tablespoon golden raisin; 2 green bird's eye chilies; For the garnish; 1 tablespoon slivered almonds; 1 tablespoon golden raisin (optional); 2 shallots, sliced thin and fried crisp (in oil)

Servings: persons

Marinade
1/2 cup plain yogurt (Greek style)
1/2 tablespoon ginger paste
1/2 teaspoon garlic paste
Chicken
1 1/2 lbs chicken drumsticks, skin removed
1 tablespoon ghee or 1 tablespoon unsalted butter
2 tablespoons olive oil
1 onion, sliced thin
1 cinnamon stick
2 cardamom pods
1 bay leaf
salt
1 teaspoon salt
boiling water
1 tablespoon fresh lemon juice
1 tablespoon ground almonds
1/2 teaspoon sugar
1 tablespoon golden raisin
2 green bird's eye chilies
For the garnish
1 tablespoon slivered almonds
1 tablespoon golden raisin (optional)
2 shallots, sliced thin and fried crisp (in oil)

1
Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
2
Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
3
Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
4
Increase the heat to medium high; the heat will create a sauce from the marinade.
5
Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
6
Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken).
7
Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
8
Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
9
Garnish with slivered almonds, more raisins (if desired), and crispy shallots.

511

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 24 ingredients. The key ingredients include: Marinade, 1/2 cup plain yogurt (Greek style), 1/2 tablespoon ginger paste, 1/2 teaspoon garlic paste, and more.

Yes, Bangledeshi Style 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!

Bangledeshi Style Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions