Chicken Korma – Guest Post

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Poila Baisakh, Bengali new year is just a day to go. You all should have many plans for this new year. We at CLB though of celebrating it in our own way. A new recipe for Poila Baisakh. It is shared by Nusrat Azimuth Suborna of Myself Nusrat. Suborna is new to blogging, but you’ll have fun browsing through her blog with loads of appetizing food photographs. And, here’s her take on chicken korma in her own words.

Legendary ‘Chicken Korma’ is a Mughlai delicacy from Hyderabad, India. But my Bangladeshi Grandma has her own version. She would care a damn about korma rules. Because her version is ruled by magic 🙂

Grandma’s almighty-creamy-pillowy-lovely-light almost all-white ‘Chicken Korma’ shall live forever as a ‘Hall of Fame’ in our family 🙂

Chicken Korma

Making ‘Chicken Korma’ is an art that requires precision and skill (which I don’t have like my Grandma) and I guess, it would take me a light year to replicate her flavorful, tasty as well as visually appealing Korma. Keeping in mind that it’s humanly impossible to give it the exact same heavenly texture, exact same mild heat, exact same intense aroma, I gave it a try for the first time.

Chicken Korma

Indian, Side, Chicken recipe, Chicken korma, Bengali chicken recipe
   Serves 2
  • 1 lb chicken, skinless and with bone or boneless
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 large size onion
  • 2 green chilies
  • 6 to 7 Almonds, blanched and skin removed
  • 6 to 7 Cashews
  • 1 tablespoon white poppy seeds
  • 3/4 cup plain, flavorless yogurt
  • 1/2 cup milk
  • 1 teaspoon freshly cracked white pepper
  • 2-3 green cardamoms
  • 4 tablespoons ghee/ cooking oil
  • Salt to taste
  • Marinate the chicken with yogurt, salt, garlic and ginger and let it rest overnight in the refrigerator.
  • With the help of a blender, puree the hell out of onion and green chilies.
  • Next, blend the cashew, almond and poppy seeds to a fine paste.
  • In a deep pan, add 2 tablespoons of ghee and bring it to heat. Add green cardamoms and let it release the flavor. This should take about 2 seconds. Add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.
  • Add the marinated chicken and continue cooking for about 5 minutes until the chicken is partially cooked through. Add freshly cracked pepper.
  • Continue cooking in medium heat until the oil starts to separate.
  • Add milk. Cook for 10 minutes with the lid on.Check for salt and once the chicken is cooked through, switch off the heat.
  • Serve with rice or your choice of bread.

Chicken Korma bangladeshi style

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India’s Independence Day, and everybody home. I was all in a mood to enjoy the day, cooking, eating and of course having fun. I started preparing for a nice and heavy lunch for the day. The menu today consisted of a lot many items, to celebrate the 61st year of our independence. So, the first thing that came to mind of was definitely any chicken preparation. Chicken had always been the way of celebrating, and today was no exception at all.

Sending it to Curry Mela hosted by Srivalli.

Serves 4:


Chicken (Murgi): 1 kg

Onion (Peyaj): 4 medium sizes

Tomato: 2

Garlic (Rasun): 10 /12 cloves

Ginger (Aada): 2gms

Ginger-garlic paste (Aada-rasun bata): 3 tablespoons

Green cardamom (Choto Elaichi): 3 or 4

Cloves (Labango): 5 or 6

Cinnamon (daar chini): 2 1inch sizes

Bay leaf (Tej pata): 2

Turmeric powder (Halud guro): 1 teaspoon

Chilli powder (Sukhno Lankar guro): 2 teaspoons

Salt to taste.


In place of separately adding cloves, cardamom you can just add garam masala (not powder)

  • Wash the chicken well.
  • Slice one onion into four halves.
  • In a deep pan take 3 or 4 cloves of garlic, julienne ginger, the onion, 2 tomatoes along with the chicken and cover it with water.
  • Boil the chicken till it is tender.
  • Julienne the rest of the onions.
  • Heat oil in a wok. Add onion, garlic cloves, ginger-garlic paste and gota garam masal. Sauté till the onions become brown.
  • Add turmeric powder, chili powder, the boiled tomatoes and salt.
  • Fry for a minute and drop in the boiled chicken to the fry spices.
  • Mix the spices with the chicken well and then add the chicken stock already made.
  • Cook till the gravy thickens and serve with rice, roti or paratha.

Ready to serve Chicken-do-peyaja

Enjoy the Chicken-do-peyaja. Catch you soon, till then happy cooking and happy eating.

Sending this to Theme for the Month of September – Chicken on Srivalli‘s blog.

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