Bangladeshi Chicken Korma with Potatoes
Chicken Korma with Potatoes
Chicken and potatoes simmered in a mild Bangladeshi-style yogurt, onion, and spice sauce until tender and fragrant.
Bangladeshi chicken korma is gentler than many curry-house versions, built around slowly softened onions, yogurt, ginger, garlic, and whole spices rather than heavy heat. Potatoes are a familiar addition in many Bengali chicken curries, and here they soak up the pale, aromatic sauce while the chicken turns tender.
The key is to cook the onions until sweet and golden before adding the yogurt. Keeping the heat moderate and stirring the yogurt in gradually helps the sauce stay smooth instead of separating. A small amount of sugar balances the tang, while cardamom, cinnamon, bay leaf, and cloves give the korma its warm perfume.
Serve this with steamed basmati rice, pulao, paratha, or soft naan. The sauce should be creamy enough to coat the chicken and potatoes, but still loose enough to spoon over rice, so add a splash of water near the end if the pot thickens too much.
For the best flavor, use bone-in chicken pieces if you have them; boneless thighs also work well and cook reliably. Letting the finished korma rest for a few minutes before serving gives the spices time to settle into the yogurt-onion sauce.
Nutrition (per serving)
Directions
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1
Pat the chicken dry and season it with 1/2 teaspoon of the salt. Let it stand while you prepare the onions, potatoes, ginger, and garlic.
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2
Heat the oil and ghee in a heavy pot over medium heat. Add the sliced onions and cook for 14 to 18 minutes, stirring often, until soft, sweet, and deep golden at the edges.
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3
Stir in the garlic and ginger for 1 minute, then add the coriander, cumin, turmeric, chili powder, cardamom, cinnamon, bay leaf, and cloves. Cook for 30 seconds, just until fragrant.
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4
Add the chicken pieces and turn them in the onion-spice mixture for 5 to 6 minutes, until the surface loses its raw color and the spices cling to the meat.
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5
Lower the heat to medium-low. Stir in the whisked yogurt a few spoonfuls at a time, mixing well after each addition so the sauce stays smooth.
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6
Add the potatoes, remaining salt, sugar, and warm water. Bring to a gentle simmer, then cover and cook for 30 to 35 minutes, stirring occasionally, until the chicken is tender and the potatoes are easily pierced with a knife.
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7
Uncover the pot and simmer for 6 to 8 minutes more if the sauce is thin, or add a splash of water if it has reduced too far. Taste and adjust salt.
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8
Rest the korma off the heat for 5 minutes. Scatter with cilantro and green chilies, then serve warm with basmati rice, pulao, paratha, or naan.
Ingredients
- Bone-In Chicken Pieces, skin removed:3 lb
- Yukon Gold Potatoes, peeled and cut into large chunks:1 1/2 lb
- Plain Whole-Milk Yogurt, whisked smooth:1 cup
- Yellow Onions, thinly sliced:3 medium
- Neutral Oil:1/4 cup
- Ghee:2 tbsp
- Garlic Cloves, minced:5
- Fresh Ginger, grated:1 1/2 tbsp
- Ground Coriander:2 tsp
- Ground Cumin:1 tsp
- Ground Turmeric:1/2 tsp
- Kashmiri Chili Powder or Mild Paprika:1/2 tsp
- Green Cardamom Pods, lightly crushed:5
- Cinnamon Stick:1
- Bay Leaf:1
- Whole Cloves:4
- Fine Salt:1 1/2 tsp
- Sugar:1 tsp
- Warm Water:1 cup
- Cilantro Leaves, chopped:2 tbsp
- Green Chilies, slit lengthwise:2
Tips & Notes
- Use full-fat yogurt and lower the heat before adding it to reduce the chance of curdling.
- For a richer sauce, grind 2 tablespoons of soaked cashews with a little water and stir the paste in with the yogurt.
- If using boneless chicken thighs, begin checking for doneness after 22 to 25 minutes of simmering.
- Leave the whole spices in the pot for aroma, but remind diners to set aside cardamom pods, cloves, bay leaf, and cinnamon as they eat.
