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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2 thoughts on “Chicken Korma – Guest Post

    1. Thank you for pointing that out. You should add the nut and poppy paste along with the cracked pepper.

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