Today's recipe is an authentic Bangladeshi Chicken Korma that is my friend Zaf's recipe who is originally from Bangladesh. So the story goes like this, last December during the Christmas holidays Zaf invited us for lunch. She made enough food to feed the army and she made her signature Bangladeshi Chicken Korma which was absolutely lip-smacking. It was flavourful yet mild. Mr Mehan (the hubby) not only gobbled as much as he could but he also slyly asked for some take away.
Zaf is such a good cook and I always learn something new or try something new when I visit her. So of course I nudged her to give me her secret recipe and I am going to share it with all of you today. I have made a few cosmetic changes by reducing the amount of oil/ghee and sugar that is used in the original recipe.
So here is the recipe for Bangladeshi Chicken Korma
The ingredients needed for the recipe are:
- Chicken - 1kg both boneless and pieces on the bone
- Yoghurt- 1/2 cup
- Milk - 1/2 cup
- Sugar- 1 teaspoon
- Peppercorns- 2-3
- Bayleaves - 2
- Cinnamon Stick- 2
- Green Cardamons- 2
- Raisins - 10
- Asafoetida- A Pinch
- Brown onions - 2
- Garlic paste - 1 tablespoon
- Ginger paste- 1/2 tablespoon
- Almonds- 1 tablespoon
- Green Chillies - 3
- Oil - 3 tablespoons
- Take a blender add chopped onions, half the raisins and almonds and one green chilli and blend into a thick paste.
- Heat the oil in a non stick wok on medium heat and add the asafoetida, bay-leaves, cinnamon sticks, peppercorns and cardamons and saute till fragrant for minute. Next add the onion paste, and saute for 2-3 min but making sure the onion paste does not go too brown. Once the paste leaves oil then add the garlic and ginger paste, and saute for a further minute.
- In the meanwhile chop the boneless pieces into bite size pieces and wash the other chicken pieces on the bone well. Now add this chicken to the wok. Increase the flame for 2-3 minutes. This will assist with braising the chicken.
- Next add the yoghurt to the wok and mix well with the chicken so that there is ample coating of the onion and yoghurt paste on the chicken. Reduce the flame to low-medium and stir continuously for 5 minutes.
- Add enough water to cover the chicken pieces and put a lid on it. In about 25- 30 minutes check to see if the chicken is cooked. The oil should be separating from the gravy. Next add the milk and mix well.
- Lastly add sugar and two whole chillies slit from the centre and mix well with the chicken. Now let it simmer for 10 more minutes.
- Your Bangladeshi Chicken Korma is now ready.
I have used the remaining raisins and some sliced almonds as garnish. For additional garnish, deep fry (until golden brown) one tablespoon of sliced onions and sprinkle on top. This is optional however adds a great crunch to the dish.
The original recipe does not add the green chilli in the onion paste however I wanted to give it a bit of more spice so feel free to make it without the chilli if you like your curries very mild. Adding two split green chillies on top just adds a bit more flavour.
The raisins that are blended in the onion paste give the Korma the necessary sweetness so for the spice lovers I would recommend not adding any sugar to the Korma at the end. However if you love mild curries add the sugar as stated in the recipe above.
You can use full fat milk or even milk powder mixed with water to add to the gravy. I have used skinny milk for the same. Similarly feel free to make this dish in ghee however that will add to the calorie content of the dish and make it more richer.
Food styling and concept- Sharvari P Mehan
Photography- Ankit Mehan