This Bangladeshi version of korma is adapted from my dear Bangladeshi friend, Lani Siddique.
It closely adheres to the refined culinary traditions of the Mughal Empire of South Asia, with its warming spices like the mighty cardamom and cinnamon. It's also reminiscent of its Persian roots—with nuts, dried fruit, and cream (in this case tangy yogurt to offset some sweetness).
There are whole spices and whole green chiles, which lend great layers of flavor without the heat of traditional curries.
Helen's All Night Diner, a Food52 community recipe tester, says of the dish:
"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."
- 1 whole skinless chicken, cut into 10 pieces
- 1 cup plain Greek yogurt, beaten well
- 1 tablespoon fresh ginger paste
- 1 teaspoon fresh garlic paste
- 3 tablespoons ghee
- 4 tablespoons olive oil
- 2 large onions, thinly sliced
- 8 cardamom pods
- 2 cinnamon sticks
- 1 bay leaf
- 2 teaspoons salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons ground almonds
- 1 tablespoon sugar
- 2 tablespoons golden raisins, plus more for garnish
- 4 Thai bird chiles
- 2-3 tablespoons slivered almonds
- 2-3 shallots, thinly sliced & fried crisp
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