Homestyle Chicken Korma
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Loading... - Aagni Begum
- 14 Jun 2022
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I love my Kormas. Most of all I love Bangladeshi Kormas, which tend to be lightly spiced but heavily flavored. We do not put a lot of heavy cream like the Indian version but prefer onions and ghee to give the creaminess. I came across this recipe in the New York Times via Shama Mubdi. This is supremely easy to make. Stir it all in and cook. The flavors are authentic.
Ingredients
2 pounds bone-in chicken (dark meat best)
2 medium onions, peeled
1.5 inch of ginger, chopped
4 cloves garlic, chopped
½ cup whole-milk yogurt
4 to 6 green cardamom pods
3 to 5 cloves
2 whole bay leaves
1 3-in stick cinnamon
2 tsp salt
½ tsp sugar
1 teaspoon black peppercorns
2 to 3 small hot green peppers
4 tbsp of ghee
Steps
- Thinly slice one onion and set aside
- Roughly chop the other onion, and then puree it in a blender with the garlic and ginger until smooth. Add water if necessary.
- Combine the puree, chicken, yogurt, cardamom, cinnamon, peppercorns, and bay leaves in a covered Dutch oven and simmer over medium-high heat, stirring occasionally for 10-15 minutes.
- Uncover and bring the pot to a low simmer. Read More...
