Bangladeshi Style Creamy Chicken Korma w/ Cardamom, Crispy Shallots, Almonds & Golden Raisans

By • January 29, 2011 14 Comments

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Author Notes: This Bangladeshi version of korma closely adheres to the refined culinary traditions of the Mughal Empire of South Asia- with it's exotic spices like the mighty cardamom & cinnamon. Also reminiscent of its Persian roots using nuts, dried fruit and cream, in this case tangy yogurt to balance the sweetness. There are whole spices and whole green chiles, which lend great layers of flavor without the heat of traditional curries. People who are hesitant with South Asian food and even the pickiest of children tend to adore this dish. Dazzle your family and friends with this scrumptious recipe that highlights the royal culinary history of Bangladesh. {Recipe Adapted from my dear Bangladeshi friend, Lani Siddique} - onetribegourmetonetribegourmet

Food52 Review: Every once in a while you come across a recipe that makes you believe in alchemy. I wasn’t really convinced that this would come together like the picture, but magically it did. The flavors are warm and subtly spicy with lots of buttery overtones. I suspect that is from all the ghee, olive oil, and yogurt. But if you were to lighten up the recipe, I doubt you would get a result even close to this, so I didn’t try. This would make a great party dish since you can make it ahead. I used a 4 ½ lb chicken and deboned right before serving.Helen's All Night Diner

Serves 6

  • 1 whole skinless chicken, cut into 10 pieces
  • 8 Cardamom Pods
  • 3 tablespoons Ghee {clarified butter}
  • 4 tablespoons Olive Oil
  • 2 large onions, thinly sliced
  • 1 tablespoon fresh ginger paste
  • 1 teaspoon Fresh Garlic Paste
  • 1 cup Plain Greek Yogurt, beaten well
  • 2 Cinamon Sticks
  • 1 Bay Leaf
  • 2 tablespoons Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Fresh Lemon Juice
  • 4 Thai Bird Chiles
  • 2 tablespoons Ground Almonds
  • 2-3 tablespoons Slivered Almonds
  • 2 tablespoons Golden Raisins
  • Boiling Water
  • 2-3 Garnish ~Shallots, thinly sliced & friend crisp
  1. Trim and wash chicken pieces well and drain thoroughly. Add yogurt, garlic, ginger, and mix thoroughly. Marinate for an hour or up to one day.
  2. Saute onions on medium heat in oil and ghee/butter until golden brown. Add Cinnamon, Cardamom, and Bay Leaf, stirring until fragrant.
  3. Add marinated chicken and salt, raising the temperature to medium high. Stir frequently until water and juices separate from the chicken creating a gravy. Consistently monitor that nothing sticks to the bottom of the pan or gets brown, about 10 minutes. Once the liquid has reduced, add a few tablespoons of hot water slowly (maintaining the bubbling of gravy) until chicken is partially submerged. The amount of water will vary because some chickens naturally give off more liquid than others. Bring to a boil and then lower to medium heat so that the gravy is at a heavy simmer but not boiling.
  4. Cover and stir occasionally. Once oil droplets start to rise to the surface (about 20-30 minutes) and the gravy is reducing, add lemon juice, ground almonds, sugar, raisins and green chiles. Check to see if sugar has balanced out the tartness of the yogurt. Cover and cook another 5 minutes on medium-low and remove from the heat.
  5. Optional: Sprinkle with kewra {rose} water. Garnish with almonds, more raisins and fried shallots {Deep fry the shallots in canola oil until crisp} Serve with plain pulao, biriyani or steamed basmati or jasmine rice.

More Great Recipes: Chicken|Entrees|Curries

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Comments (14) Questions (1)


over 1 year ago Kitana

I never use more than one tablespoon of salt in any of my curries. This is recipe will kill you.


over 2 years ago rinkatink

This was unbearably salty; I scraped off as much sauce off the chicken which made the meat at least palatable, but was forced to throw out the rest of the curry. I'm partly at fault, as I should have gone with my instinct to cut back on the two tablespoons of salt called for and rather season to taste at the end when it had reduced to the desired consistency. As it was, I ended up using 4 tablespoons of brown sugar to hopefully counteract the overtly-savory flavor to no avail.

I used 6 chicken thighs and found it had created enough liquid by step 3 that additional water seemed unnecessary. I also used dried cranberries in place of the golden raisins.

I really wanted to like this dish (the texture of the korma, with the ground almonds was perfect and the chicken quite tender) and will consider giving it another go with the appropriate adjustments.


over 2 years ago adele93

would ground cardamon work well?


almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Going to adapt this over the weekend for use with a spatchcocked, braise-roasted chicken. It looks and sounds so good!! Makes my mouth water just thinking about it. ;o)


almost 4 years ago Louisa

So good and easy I have made it twice in two weeks. Delicious and fragrant!


over 4 years ago jen_c

We all love this, my 2 year old said it was the best curry ever. Thanks for the recipe.


over 4 years ago Eliana60

I am still smacking my lips from this wonderful recipe! We ate it tonight and it was a hit with us. I was so excited to note that I had every one of the ingredients on this extensive list, with the exception of the optional rose water. So I made no substitutions except that I used boneless, skinless chicken thighs instead of chicken on the bone. I think the chicken thighs were a good choice for us because my son hates to eat meat off a bone. They were juicy enough to contribute to the wonderful sauce and as a bonus, they cooked much faster than chicken on the bone. I appreciated that because I had to eat quickly & make an airport run. I also used ground almond flour I had left from a failed macaron experiment. That gave the sauce a great texture. I have a small family so I also scaled the recipe in half and that didn't seem to hurt it at all. My son demanded to know how soon we could have it again immediately after taking his very first bite! He loved it. I told him the recipe developer said that it was a favorite of kids and he strongly agreed and asked me to make the full recipe next time, not half. That's a very strong recommendation from us! Thanks, onetribegourmet!


over 4 years ago onetribegourmet

Dear Eliana, I'm SO glad that you & your family enjoyed the recipe! I think boneless chicken thighs are a good substitute! Thanks you so much for your kind words! Regards,
Sara :)


over 2 years ago adele93

i love the idea of thighs instead of a whole chicken, just curious how many you used?


over 2 years ago Eliana60

Maybe 8? Enough to feed 4 people.


over 4 years ago SanuraJamila

This dish sounds sooo good. My taste buds are swooning!


over 4 years ago onetribegourmet

Thanks SanuraJamila! Pretty name! :)


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

sounds fabulous


over 4 years ago onetribegourmet

Thank you dr.babs!