Saturday, 11 March 2017

Bangladeshi Chicken Korma

Last week we were so busy to catch up with various other aspects of domestic life that the main activity of the weekend was ignored completely. I am talking about our weekly shopping spree. Being a working woman with a considerable commuting time, I cannot focus on household chores mid week, hence weekend is the time, when I need to take care of all the buys, from alpin to elephant, you know what I mean. To come back to the topic, since the shopping was the least priority item last week, one important aspects of the weekend was missing, and that was chicken. I think I have mentioned this in my previous post too, that my son is mad about chicken. He can have chicken anytime of the day, in any form. And that major ingredient was missing from his plate for a full week, so imagine the kind of nagging I have gone through the whole week specially from him for not having chicken for such a long period and blah blah.. 
So this is the chicken dish I made specially for him, this week. The name suggests it is a korma cooked in Bangladeshi style, I really donot know how authentic it is since I never been to Bangladesh yet. I picked up the recipe from this link. It was really yummy and we enjoyed every bit of it.



Ingredients:

  • Chicken - 1 kg, cut into regular pieces
  • Chopped onion - 1 cup
  • Garlic paste - 2 tbsp
  • Ginger paste - 2 teaspoons
  • Green chilli paste - as per tolerance level
  • Kashmiri chilli powder - 1 tsp
  • Coriander powder - ½ teaspoon
  • Cinnamon stick - 1
  • Cardamon - 5 to 6
  • Milk - 2 tablespoons
  • Plain yogurt - 75 gms
  • Bay leaf - 1
  • Kewra water- 1 tablespoon
  • Sugar - as per taste
  • Salt - as needed
  • White Oil and ghee - ¼ cup
  • Raisins - few
Clean and rinse the chicken pieces. Marinate the chicken with the ginger, garlic, coriander powder and salt.

 
Heat oil and ghee in a pan. Add bayleaf, cardamom and cinnamon and fry for 30 seconds. 



Next goes the onbions. Fry them for 2-3 minutes with a pinch of salt and sugar. I always add sugar during frying of onions, since it gives a nice color.



Add in the chicken pieces and stir for about 5-6 minutes over medium heat.



Once the water starts to dry up, add the curd mixed with water.



Cover the pan and keep over low heat. After about 10-12 minutes, remove the cover and add in the milk and kewra water. Stir some more and cover. You may add the kashmiri chilli powder dissolved is a tbsp of water at this stage. It will give a nice rich color.



Once the gravy thickens, and the chicken is cooked, mix in the sugar and raisins.
Turn off the heat and keep the pan covered for another 5 minutes to let flavor blend in.
Serve hot.






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