Bangladeshi-Style Creamy Chicken Korma with Crispy Shallots

I am also from Bangladesh. Two things that are very wrong with this recipe, we never ever use olive oil in Bangladesh, it is either cooked entirely with ghee or ghee mixed with a flavourless oil. Second, we never ever put lemon/lime juice in it. At our home we don't do it all the time, but the actual recipe calls for putting in milk.
The following is the most authentic recipe:INGREDIENTS

* 2 medium chicken with bone, cut in small pieces
* 1 teaspoon salt, or more to taste
* 1 teaspoon sugar
* 2 large onion, peeled and diced fine
* 1 teaspoon of ginger paste
* 1 teaspoon of garlic paste
* 3/4 cup of milk
* 1/3 cup of blanched almonds
* 1 teaspoon of Persian rose water
* ½ cup greek yogurt (preferably full cream)
* 8 green cardamom pods (whole)
* 1 cup of water (if needed)
* 6 cloves (whole)
* 2 bay leaves (whole)
* 4 1-inch stick cinnamon (whole)
* 1/4 teaspoon of nutmeg
* 1 teaspoon black peppercorns (whole)
* 4 tablespoons butter
* 1/4 cup of vegetable oil
* 6 small hot Thai green/red chiles (whole, you are only using them for flavour and not for heat)
* 2 tablespoons of fried crispy shallots (for garnish, not optional)
* 4 tablespoons of slivered almonds (for garnish , optional)
* 2 tablespoons of sultanas (for garnish, optional)
* a bunch of edible rose petals (for garnish, optional)
* few pieces of gold or silver foil (for garnish, optional)



PREPARATION

1. Blend blanched almonds, milk and rose water until smooth.
2. Heat up oil in a Dutch oven, and fry the chicken with salt. Once the chicken is slightly golden, add onions. Once the onion is translucent, add ginger, garlic, cardamom, cloves, bay leaves, cinnamon, nutmeg and peppercorns. Stir gently. Before the chicken becomes too dry, put in your yogurt, and almond/milk/rose water mixture. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Cover the pot until the chicken releases its juices, for 5 to 7 minutes.
3. Uncover the pot to add water if needed and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken very occasionally, until tender and the sauce is light gravy-like in consistency, for about 30 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar and add the chiles in whole. Simmer over low heat for another 10 min.
4. All the whole spices that were put in are not to be eaten, and if you want you can take them out before putting garnishes on top of your dish.
5. Heat the butter in a small saucepan over medium-high heat. After it foams, add the sultanas and almonds, until they are richly browned, and make sure not to burn your almonds. Garnish and serve, preferably with jasmine rice pilaf, or steamed jasmine/basmati rice.
6. Do not garnish with any chopped onions or chopped parsley or cilantro, they will ruin the taste.

I can't believe my whole family liked this. Pizza and burgers are the only other things we all agree on! I used a pinh of ground cardamom because I couldn't find the pods at my store. I also left out the peppers because I forgot them. It was still delicious!

Anybody tried substituting tofu or another veggie protein for the chicken?

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

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.

would ground cardamon work well?

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)

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

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

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!

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

sounds fabulous