Bengali Korma
This Bengali Korma is comfort food at its best, rich, silky, and bursting with spice and warmth. It’s the kind of dish that fills your kitchen with the most incredible aroma and makes everyone impatient for dinner.
Ingredients
- 250g ghee
- 4 cinnamon sticks
- 4 Bay leaves
- 6 Cardamom pods
- 4 Large onions, finely diced
- 1 Tbsp fine salt
- 75g Ginger
- 1 Large bulb of garlic
- 200ml Water
- 1 Whole chicken cut into pieces
- 1/2 Cup full fat yogurt
- Fresh green chillies
Step 1
Add the ghee to a large pot with a lid and place it over high heat. Once hot, add the cinnamon sticks, bay leaves, and cardamom pods, and let them sizzle for a few seconds.
Step 2
Add the onions and salt, then cook over low heat for about 30 minutes until the onions are soft and mushy, with little to no colour.
Step 3
Add the chopped ginger and garlic to a blender and blend until smooth. Pour the mixture into a pot and cook over medium heat until most of the liquid has reduced and the sauce has thickened.
Step 4
Add the chicken thighs to the pot and stir until they’re well coated in the sauce.
Step 5
Cover with a lid and cook over medium heat for 30 minutes.
Step 6
Stir in the yogurt and cook for another 10 minutes.
Step 7
Add the fresh chilies and keep warm until ready to serve. Garnish with extra sliced green chilies on top.