OneTribeGourmet

Good friends are a rare commodity these days. I have been fortunate enough to be surrounded by wonderful & caring dear friends all of my life! I have learned a wealth of knowledge from my friends, who are from various different backgrounds.

Chicken Korma recipe comes from a dear friend of mine who’s American as Apple Pie but has not forgotten her Bangladeshi roots. My friend  grew up in New Jersey and also lived many years in France & Switzerland. She has vastly traveled the world , yet she is a humble & kind soul. I am thankful to her for teaching me such a festive Bangladeshi dish!

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Below: History of the dish & Recipe is from my dear friend.
Photographed by: OneTribeGourmet

Bangladeshis are known for hosting “dawats”, that is, lavish dinner parties where every  square inch of the table is filled with rich, mouth-watering dishes.  The expression “pulao- korma” is used to signify the special meal prepared for the guests.  Literally, “pulao-korma” translates to, pulao, a fragrant rice pilaf and korma, creamy, aromatic chicken.

Instead of being hit with the expected bold, heady spices such as chile powder or cumin, this dish gives its depth of flavor and subtle fragrance from whole ‘garam masala’ spices such as cinnamon and cardamom, its creaminess  from yogurt and almond powder, and its sweetness from sugar, caramelized onion and golden raisins.

The Bangladeshi version of korma closely adheres to the refined culinary traditions of the Mughal Empire of South Asia- reminiscent of its Persian roots using nuts, dried fruit and cream, in this case tangy yogurt to balance the sweetness. There are whole spices and whole green chiles, which lend great layers of flavor without the heat of traditional curries. People who are hesitant with South Asian food and even the pickiest of children tend to adore this dish. Dazzle your family and friends with this scrumptious recipe that harkens the royal culinary history of Bangladesh.

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INGREDIENTS:

1 whole skinless chicken (about 2 lb), cut into about 10 pieces

Slivered or sliced almonds

5 TBS canola or vegetable oil

3 TBS clarified butter (ghee) or regular butter
2 medium-large onions, sliced thin
1 TBS ginger paste
1 tsp garlic paste
1 cup plain Greek-style yogurt,  or plain yogurt, beaten well

-2 large cinnamon sticks
4-6 cardamom pods -smashed with mortar and pestle till seeds are visible
1 bay leaf
2 tsp salt or to taste
1 TBS sugar or to taste

1 TBS lemon juice

Boiling hot water
4 small whole green chiles (ie. Thai bird or Serrano)
2 TBS ground almonds
2 TBS golden raisins

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Optional garnishes:
A few drops Kewra essence water (found in Indian/Pakistani/Bangladeshi stores)
Crispy fried sliced onions or shallots

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METHOD:

1.  Trim and wash chicken pieces well and drain thoroughly. Add yogurt, garlic, ginger, and mix thoroughly. Marinate for an hour up to one day.

2.  Saute onion on medium heat in oil and ghee/butter until golden brown.  Add cinnamon, cardamom, and bay leaf, stirring until fragrant.

3.  Add marinated chicken and salt, raising the temperature to medium high. Stir frequently until water and juices separate from the chicken creating a gravy. Consistently monitor that nothing sticks to the bottom of the pan or gets brown, about 10 minutes. Once the liquid has reduced, add a few tablespoons of hot water slowly (maintaining the bubbling of gravy) until chicken is partially submerged. The amount of water will vary because some chickens naturally give off more liquid than others. Bring to a boil and then lower to medium heat so that the gravy is at a heavy simmer but not boiling.

4.  Cover and stir occasionally.  Once oil droplets start to rise to the surface (about 20-30 minutes) and the gravy is reducing, add lemon juice, ground almonds, sugar, raisins and green chiles.  Check to see if sugar has balanced out the tartness of the yogurt. Cover and cook another 5 minutes on medium-low and remove from the heat.

Optional:  Sprinkle with kewra water. Garnish with almonds, more raisins and fried, sliced onion.

Serve with plain pulao, biriyani or steamed basmati or jasmine rice. Serves 4-6

Note:  More butter can be used and less oil if one needs the dish to be even more rich and buttery. If so, omit the green chile to preserve the buttery aroma.