Bangladeshi White Chicken Korma Food

BANGLADESHI CHICKEN KORMA

Steps:

• Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
• Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
• Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
• Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.

BANGLADESHI WHITE CHICKEN KORMA

Steps:

• If you use a whole chicken, skin the chicken and cut into small serving pieces. Breast into 6 pieces, each leg into 2 pieces, wings into 3 pieces, back into 3 pieces, neck into 2 pieces
• If you use boneless skinless chicken, cut into large bite size
• Place onion, garlic, and ginger in a food processor and process into fine paste. Add a bit of water if needed
• Melt ghee in a large pot over medium heat. Add the spices and herb and stir fry for about 10 seconds. Add the onion, garlic, ginger paste. Stir fry for another 1 minute. Be careful not to brown the paste. Add the chicken pieces and stir to mix everything. Pour in 1/4 cup of water and seasonings. Bring to a gentle simmer and then cover the lid and lower the heat to let the chicken braise for the next 10 minutes if you use boneless chicken meat or 15-20 minutes if you use bone-in chicken
• Stir in the slivered almonds, raisin, and green chili and cook for another minute. Stir in the yogurt and turn off the heat. Stir to mix everything. Have a taste and season with more salt to your taste. It should be savory with a hint of tang. Garnish with fresh cilantro leaves
• Serve with rice or naan, or crusty bread if you like

WHITE CHICKEN KORMA

Steps:

• In a small bowl, mix 1/2 cup yogurt with 1/4 cup water and 1/2 teaspoon salt. Set aside.
• Sprinkle chicken pieces with 1/2 teaspoon salt and set aside.
• Heat the oil over medium-high heat, in a large skillet with a lid. When it is very hot, but not smoking, add the bay leaves, cinnamon, and cardamom pods. Cook, stirring, for about 30 seconds, until the spices start to sizzle. Add the chopped onions and cook, stirring, for 2-3 minutes, until the onions just start to brown around the edges. Add the chicken pieces and stir-fry for 3-4 minutes, until chicken is no longer pink and has started to brown a bit. Add garlic and ginger and stir-fry for two minutes more. Add Jalapeños and yogurt/water/salt mixture. Lower heat and simmer, stirring, for a minute or so. Cover skillet and cook at a gentle simmer for 8 minutes. Remove cover and add the remaining 1/2 cup of yogurt, heating and stirring gently for about a minute. Serve korma with steamed white rice. Garnish with cilantro, parsley or toasted slivered almonds.
• Note: Remove bay leaves, cinnamon sticks and cardamom pods before serving.

BANGLEDESHI STYLE CHICKEN KORMA

Steps:

• Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
• Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
• Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
• Increase the heat to medium high; the heat will create a sauce from the marinade.
• Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
• Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken).
• Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
• Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
• Garnish with slivered almonds, more raisins (if desired), and crispy shallots.