I love my Kormas. Most of all I love Bangladeshi Kormas, which tend to be lightly spiced but heavily flavored. We do not put a lot of heavy cream like the Indian version but prefer onions and ghee to give the creaminess. I came across this recipe in the New York Times via Shama Mubdi. This is supremely easy to make. Stir it all in and cook. The flavors are authentic.
- 2 pounds bone-in chicken (dark meat best)
- 2 medium onions, peeled
- 1.5 inch of ginger, chopped
- 4 cloves garlic, chopped
- ½ cup whole-milk yogurt
- 4 to 6 green cardamom pods
- 3 to 5 cloves
- 2 whole bay leaves
- 1 3-in stick cinnamon
- 2 tsp salt
- ½ tsp sugar
- 1 teaspoon black peppercorns
- 2 to 3 small hot green peppers
- 4 tbsp of ghee
- Thinly slice one onion and set aside
- Roughly chop the other onion, and then puree it in a blender with the garlic and ginger until smooth. Add water if necessary.
- Combine the puree, chicken, yogurt, cardamom, cinnamon, peppercorns, and bay leaves in a covered Dutch oven and simmer over medium-high heat, stirring occasionally for 10-15 minutes.
- Uncover and bring the pot to a low simmer
- Cook until chicken is tender. Flip occasionally. 20-35 minutes.
- Add in the sliced chilis and sugar and stir.
- Adjust the thickness of the gravy by adding water or cooking it down.
- Heat the ghee and the thinly sliced onions in a pan over medium heat until they are a rich brown. 5-7 minutes.
- Season the onions with a pinch of salt and stir it into the korma.