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The New York Times

Bangladeshi Chicken Korma

Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. This recipe, adapted from Shama Mubdi, is also incredibly easy to make: You just stir everything together in a pot and turn on the heat. A...
578
165
1 hr
TOTAL TIME
444
CALORIES
$3.68
PER SERVING
Bangladeshi Chicken Korma
Ingredients
15 INGREDIENTS
4 SERVINGS
Whole Cloves
3 whole whole cloves
Chicken
2 lbs chicken
skinless & bone-in
Dried Bay Leaf
2 whole dried bay leaf
Sugar
1/2 tsp sugar
Black Peppercorns
1/2 tsp black peppercorns
Onion
1 medium onion
peeled
Small Hot Green Chiles
2 whole small hot green chiles
Cinnamon Stick
3 in cinnamon stick
Green Cardamom Pods
4 whole green cardamom pods
cracked open
Salt
1 tsp salt
plus more to taste
Vegetable Oil
2 tbsp vegetable oil
Garlic
3 cloves garlic
chopped
Yogurt
1/2 cup yogurt
whole-milk
Butter
2 tbsp butter
Fresh Ginger
1 1/2 in fresh ginger
peeled and chopped
Directions
20 STEPS
View Directions on The New York Times
Health Info
Macros
10g
CARBS
21g
FAT
51g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
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Frequently Asked Questions
What is Chicken Korma?
What are the main ingredients needed to make Chicken Korma?
What type of chicken is best for Chicken Korma?
Can I make Chicken Korma without dairy?
How can I thicken the sauce if it is too thin?
How can I prevent the chicken from becoming tough?
Can I make Chicken Korma ahead of time?
Can I freeze Chicken Korma?