Everyone's favorite Bangladeshi dish, slightly sweet, savory, creamy, and fragrant chicken korma! Best served with some steamed white rice or polao, or you can even add in some water to make the sauce thinner, and eat it with rutis (rotis/flour tortillas) for breakfast in the morning!
2.5 lbs Chicken pieces
2 medium onions sliced (about 1.5 cup)
1 tbsp ginger paste
1 tbsp garlic paste
2 bay leafs
5 black pepper pods
1 stick cinnamon
1 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1 1/2 tbsp yogurt / sour cream / cream
1/2 tsp sugar
Salt to taste
4 green chilis
1 tbsp ghee
Golden Fried Onions for garnish
Heat a large pot on medium and add some oil, add in your sliced onions and fry till they start to get some color on them.
Add in all your whole spices, cook for a min, then add in the ginger garlic pastes.
Cook for a few minutes, adding in some water everytime the curry dries out, repeat this step a few times until the sauce thickens and the oils separate.
Add in your chicken pieces and brown for a few minutes, mixing it with the sauce and adding in water if needed to keep from burning.
Once your chicken is browned a little, add in your yogurt, salt, and sugar. Mix well.
Put on a lid and let simmer for about 20 minutes on med-low, checking in the middle to see if it needs some water to keep it from burning suddenly.
Once your chicken is cooked, add in your whole green chilis, add in some water if you want the sauce to be thinner, and cook for 2 more minutes.
Turn off the heat, and drizzle on some ghee.
Plate, and sprinkle with some perfectly golden fried onions.
You can also watch exactly how I make this on my YouTube channel!