Bangladeshi White Chicken Korma Recipes

BANGLADESHI WHITE CHICKEN KORMA

Steps:

• If you use a whole chicken, skin the chicken and cut into small serving pieces. Breast into 6 pieces, each leg into 2 pieces, wings into 3 pieces, back into 3 pieces, neck into 2 pieces
• If you use boneless skinless chicken, cut into large bite size
• Place onion, garlic, and ginger in a food processor and process into fine paste. Add a bit of water if needed
• Melt ghee in a large pot over medium heat. Add the spices and herb and stir fry for about 10 seconds. Add the onion, garlic, ginger paste. Stir fry for another 1 minute. Be careful not to brown the paste. Add the chicken pieces and stir to mix everything. Pour in 1/4 cup of water and seasonings. Bring to a gentle simmer and then cover the lid and lower the heat to let the chicken braise for the next 10 minutes if you use boneless chicken meat or 15-20 minutes if you use bone-in chicken
• Stir in the slivered almonds, raisin, and green chili and cook for another minute. Stir in the yogurt and turn off the heat. Stir to mix everything. Have a taste and season with more salt to your taste. It should be savory with a hint of tang. Garnish with fresh cilantro leaves
• Serve with rice or naan, or crusty bread if you like

BANGLADESHI CHICKEN KORMA

Steps:

• Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
• Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
• Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
• Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.

WHITE CHICKEN KORMA

Steps:

• In a small bowl, mix 1/2 cup yogurt with 1/4 cup water and 1/2 teaspoon salt. Set aside.
• Sprinkle chicken pieces with 1/2 teaspoon salt and set aside.
• Heat the oil over medium-high heat, in a large skillet with a lid. When it is very hot, but not smoking, add the bay leaves, cinnamon, and cardamom pods. Cook, stirring, for about 30 seconds, until the spices start to sizzle. Add the chopped onions and cook, stirring, for 2-3 minutes, until the onions just start to brown around the edges. Add the chicken pieces and stir-fry for 3-4 minutes, until chicken is no longer pink and has started to brown a bit. Add garlic and ginger and stir-fry for two minutes more. Add Jalapeños and yogurt/water/salt mixture. Lower heat and simmer, stirring, for a minute or so. Cover skillet and cook at a gentle simmer for 8 minutes. Remove cover and add the remaining 1/2 cup of yogurt, heating and stirring gently for about a minute. Serve korma with steamed white rice. Garnish with cilantro, parsley or toasted slivered almonds.
• Note: Remove bay leaves, cinnamon sticks and cardamom pods before serving.

AMU'S CHICKEN KORMA

Steps:

• Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.
• In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.
• In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don't clump together.
• Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.
• Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)
• Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.