Bangladeshi-style chicken korma
Discover the rich and aromatic flavors of Bangladeshi-style Chicken Korma with this easy-to-follow recipe. Succulent chicken breasts are cooked to perfection in a luscious blend of butter, olive oil, and heavy whipping cream, enriched with the warm spices of cardamom, ginger, garlic, and a hint of curry paste. Enhanced by the subtle notes of a bay leaf and a cinnamon stick, this delightful dish promises an authentic culinary experience that will transport your taste buds straight to Bangladesh. Perfect for a cozy dinner or a special occasion!
Cook time 30 min
Prep time 15 min
Ingredients:
6 tsp butter3 tbsp water
6 tsp olive oil
6 chicken breasts
1 onion
1 bay leaf
6 tbsp cardamom
6 tsp ginger root
2 garlic cloves
1/2 cup heavy whipping cream
1 tsp curry paste
1 cinnamon stick cinnamon
Bangladeshi-style chicken korma is a rich and aromatic dish that combines succulent chicken with a blend of spices, cream, and butter. This traditional recipe is known for its creamy texture and distinct flavors of ginger, cardamom, and cinnamon. Perfect for a special occasion or a delightful weeknight dinner, this chicken korma will be a hit with your family and friends.
Instructions:
- Finely chop the onion.
- Peel and grate the ginger.
- Mince the garlic.
- Rinse and pat dry the chicken breasts. Cut them into bite-sized pieces.
- Heat 3 tsp of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook until they are browned on all sides. Remove the chicken and set aside.
- In the same skillet, add the remaining 3 tsp olive oil and 6 tsp of butter.
- Once the butter melts, add the chopped onion and sauté until it turns golden brown.
- Add the grated ginger and minced garlic. Stir and cook for another 1-2 minutes until fragrant.
- Add the bay leaf, ground cardamom (or cardamom pods), and the cinnamon stick. Stir to mix the spices with the onion mixture.
- Pour in the 3 tbsp of water to help blend the flavors. Let it simmer for about 2-3 minutes.
- Return the browned chicken pieces to the skillet. Stir well to coat the chicken with the spices and onions.
- Cover the skillet and let it cook on medium-low heat for about 15-20 minutes, stirring occasionally. This allows the chicken to cook through and absorb the flavors.
- Once the chicken is tender, lower the heat to a simmer.
- Stir in 1 tsp of curry paste to add depth of flavor.
- Pour 1/2 cup of heavy whipping cream into the skillet. Stir gently to combine, making sure the cream blends well with the spices and chicken.
- Let it simmer for another 5-7 minutes, or until the sauce thickens to your desired consistency.
- Remove and discard the cinnamon stick and bay leaf before serving.
- Transfer the chicken korma to a serving dish.
- Serve hot with steamed basmati rice or naan.
Tips:
- For a more intense flavor, marinate the chicken breasts in yogurt and a bit of salt for a few hours before cooking.
- Always use fresh ginger root and garlic for the best flavor – it makes a significant difference.
- Be sure to cook the onions until they're deeply caramelized but not burnt. This will add a rich sweetness to your korma.
- If the sauce becomes too thick, you can add a little bit of water or chicken broth to reach your desired consistency.
- Garnish with fresh coriander or a few slivers of toasted almonds for added flavor and presentation.
Once the chicken korma is cooked to perfection, the tender chicken and flavorful, creamy sauce can be served over rice or with naan bread. This Bangladeshi-style chicken korma promises a delicious and memorable meal that captures the essence of traditional Bangladeshi cuisine. Enjoy the delightful meld of spices and richness in every bite!
Nutrition per serving
3 ServingsCalories 780kcal
Protein 110g
Carbohydrates 6g
Fiber 1.64g
Sugar 2.70g
Fat 44g
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