Bangledeshi Style Chicken Korma
Gently simmered chicken, yogurt and almonds, warmed with ginger and cinnamon, a Bengali korma. It's finished with slivered almonds, raisins.
1 hr 45 min · Serves 4 · Medium
Ingredients
Marinade
Chicken
Garnish
Method
Start cooking mode- Prep 60 min · Cook 45 min · 105 min total
- medium
- 1
Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day. Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
- 2
Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt. Increase the heat to medium high; the heat will create a sauce from the marinade.
- 3
Cook, stirring often to prevent sticking and/or browning, for 10 minutes. Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken).
- 4
Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
- 5
Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
- 6
Garnish with slivered almonds, more raisins (if desired), and crispy shallots.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
