Bengali Chicken Korma

Bengali chicken korma is a mild aromatic and flavourful chicken curry. It is not too thick and heavy that we usually find in an Indian restaurant. It is the mildest of curries, but also one of the most delicious.

Korma is a mild version of curry prepared with yoghurt, milk, and nuts. It has a light brown colour instead of bright red-orange curry colour and usually makes with a tiny amount of spices. It has a sweet flavour, that’s why children love this dish! It was one of my favourite dishes from my childhood!

Chicken Korma is extremely easy to prepare, and it doesn’t take long at all. I usually use chicken drumsticks but also can be prepared by whole chicken cut into small pieces. I recommend you use chicken on the bone for this recipe.

Coriander powder and the whole spices are essential for chicken korma. And lots of onion that I add in two ways: onion paste and onion slices. Some golden onion fry sprinkled on top as a last-minute addition makes it delightful.

I think you will love this Bengali chicken korma!!!!

Pollo korma (murg korma)

 

 Ingredients

  • 7-8 chicken drumsticks
  • 1 large onion finely chopped
  • 1 medium-sized onion to prepare the onion paste
  • 2 tablespoons ginger-garlic paste
  • 1 sweetened yoghurt
  • 200ml warm whole milk
  • Salt to taste
  • 3-4 fresh green chillies (optional)
  • 2-3 tablespoons of oil
  • 1 tablespoon Ghee or butter
  • 2 tablespoons fried onion (Beresta) for garnish

  Spices:

  • 1-2 bay leaf
  • 4-5 green cardamoms
  • 1/2 cinnamon stick
  • 6-7 black peppercorn
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder (optional)

 

Instructions:

-First, blend the onion in a blender to get a fine paste.

-Cut deep slashes into the chicken drumsticks (see the photo).

-Put them in a bowl and add onion paste, ginger-garlic paste, yoghurt, coriander powder, turmeric, and salt.

-Mix everything well and marinate for an hour.

-Put a pan with oil and Ghee or butter on medium-high heat. When the oil is hot, add bay leaf, cardamoms, cinnamon stick, black peppercorn and allow to sizzle. Add chopped onions and fry them until transparent.

-Add the marinated chicken, mix everything well and stir fry for 3-4 minutes.

-Then lower the flame and cover the pan with a lid. Let it cook for 15-20 minutes until the chicken is tender. If the chicken has not released much water, you can add a little bit of water.

-Add the warm milk, adjust the salt, and stir everything together. Let it cook for another 6-7 minutes or until the gravy becomes thick and creamy.

-Add Beresta on top and let it rest for 5 minutes with the lid on before serving. Serve it with Pulao or Naan.

Pollo korma (murg korma)

Related Basics:

Pasta de ajo y jengibre

Ghee

 

Bengali Chicken Korma

Bengali Chicken Korma

Prep Time 15 mins
Cook Time 45 mins
Maceration Time 1 hr
Total Time 2 hrs
Cuisine India
Servings 4
Calories 140 kcal

Ingredients
  

  • 7-8 chicken drumsticks
  • 1 large onion finely chopped
  • 1 medium-sized onion to prepare the onion paste
  • 2 tablespoons ginger-garlic paste
  • 1 sweetened yoghurt
  • 200ml warm whole milk
  • Salt to taste
  • 3-4 fresh green chillies (optional)
  • 2-3 tablespoons of oil
  • 1 tablespoon Ghee or butter
  • 2 tablespoons fried onion (Beresta) for garnish

Spices:

  • 1-2 bay leaf
  • 4-5 green cardamoms
  • 1/2 cinnamon stick
  • 6-7 black peppercorn
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder (optional)

Instructions
 

  • First, blend the onion in a blender to get a fine paste.
  • Cut deep slashes into the chicken drumsticks (see the photo).
  • Put them in a bowl and add onion paste, ginger-garlic paste, yoghurt, coriander powder, turmeric, and salt.
  • Mix everything well and marinate for an hour.
  • Put a pan with oil and ghee or butter on medium-high heat. When the oil is hot, add bay leaf, cardamoms, cinnamon stick, black peppercorn and allow to sizzle. Add chopped onions and fry them until transparent.
  • Add the marinated chicken, mix everything well and stir fry for 3-4 minutes.
  • Then lower the flame and cover the pan with a lid. Let it cook for 15-20 minutes until the chicken is tender. If the chicken has not released much water, you can add a little bit of water.
  • Add the warm milk, adjust the salt, and stir everything together. Let it cook for another 6-7 minutes or until the gravy becomes thick and creamy.
  • Add Beresta on top and let it rest for 5 minutes with the lid on before serving. Serve it with Pulao or Naan.

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