Bangladeshi Chicken Korma with Yogurt and Nuts
A rich and creamy Chicken Korma, a popular Mughlai-influenced dish in Bangladesh. Tender chicken pieces are simmered in a fragrant sauce made with yogurt, ground nuts, and a blend of aromatic spices, creating a luxurious and flavorful curry.
🧂 Ingredients
- 500 g Chicken, cut into pieces
- 150 g Yogurt, whisked
- 2 medium Onions, thinly sliced
- 2 tbsp Ginger-garlic paste
- 50 g Cashew nuts, soaked and ground to a paste
- 25 g Almonds, blanched, soaked and ground to a paste
- 4 tbsp Ghee or vegetable oil
- 4 Green cardamom pods
- 3 Cloves
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala powder
- to taste Salt
- 1 tsp (optional) Sugar
- 100 ml Milk
- 2 tbsp Fresh cream (optional, for garnish)
- 2 tbsp Fresh cilantro, chopped (for garnish)
👨🍳 Instructions
- 1
Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, and salt. Let it marinate for at least 15-20 minutes.
💡 Tip: Marinating helps to tenderize the chicken and infuse it with flavors. - 2
Heat ghee or oil in a heavy-bottomed pan or pot over medium heat. Add the whole spices: cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for about 30 seconds until fragrant.
💡 Tip: Toasting whole spices releases their aromatic oils. - 3
Add the thinly sliced onions and fry until golden brown. This step is crucial for the korma's color and flavor.
💡 Tip: Patience is key here; evenly browned onions add sweetness and depth. - 4
Add the marinated chicken to the pan. Sear the chicken on all sides for about 5-7 minutes.
💡 Tip: Searing the chicken locks in its juices. - 5
Stir in the ground cashew and almond paste. Cook for another 5 minutes, stirring continuously to prevent sticking.
💡 Tip: The nut paste will thicken the sauce and add richness. - 6
Pour in the milk and bring the mixture to a gentle simmer. Cover the pan and cook on low heat for 25-30 minutes, or until the chicken is tender and cooked through.
💡 Tip: Low and slow cooking ensures the chicken is tender and the flavors meld. - 7
Stir in the garam masala powder and sugar (if using). Adjust salt to taste. If the sauce is too thick, add a little more milk or water.
💡 Tip: Garam masala is added towards the end to preserve its aroma. - 8
Garnish with fresh cream and chopped cilantro before serving. Serve hot with rice, naan, or paratha.
💡 Tip: Korma is best enjoyed fresh but can be made ahead; flavors often deepen overnight.
💡 Pro Tips
- ✓Ensure the yogurt is at room temperature before whisking to prevent curdling.
- ✓For a smoother sauce, strain the ground nut paste before adding.
- ✓Adjust the spice levels according to your preference. Add a pinch of chili powder for a mild heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few strands of saffron soaked in warm milk for an enhanced aroma and color.
- Substitute chicken with paneer or mixed vegetables for a vegetarian version.
- A tablespoon of rose water or kewra water can be added at the end for a floral note.