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.

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