By Rownak Jahan,
September 25, 2012
Prep Time: 8 minutes
Cook time: 45 minutes
If we get invitation in Bangladesh, we know or feel to have polau (pilaf), korma (meat that is cooked in slightly-sweet, creamy gravy) and kalia (meat that is cooked in hot, spicy gravy). It is hard to find any occasion where polau, korma and kalia are not cooked.
I have tried to simplify chicken korma for abroad kitchen. I use almond meal instead of poppy seeds. If you want, you can use white poppy seeds’ paste. Enjoy the flavour of chicken korma.
• 1 whole skinless chicken (size 10 ) (cut into about 10-12 pieces)
• 2 medium onions (sliced)
• 1 and ½ tablespoons ginger paste
• 1/2 tablespoon garlic paste
• 1 teaspoon coriander powder
• 3/4 cup plain Greek-style yogurt
• 2″ cinnamon sticks
• 3 cardamom pods
• 1 bay leaf
• 4-5 cloves
• 4 green chillies
• 2 tablespoon almond meal
• 2 tablespoon sultana
• 2 tablespoons sugar
• Salt to taste
• 3 tablespoon oil
• 3 tablespoon clarified-butter/ghee
• Few drops of Kewra essence (optional)
1. Wash chicken pieces well and drain thoroughly. Add yogurt, garlic, ginger, coriander and mix well. Marinate for at least hour up to overnight.
2. Saute onion on medium heat in oil until golden brown and add cinnamon, cardamom, clove and bay leaf, stirring until fragrant.
3. Add marinated chicken and salt. Cook it on medium high. Stir occasionally until oil comes out.
4. Add 2 and 1/2 cups of water and cook it under closed lid. Stir occasionally and cook it till chicken becomes tender.
5. Add almond meal, sugar, raisins, clarified butter, kewra essence and green chillies. Check to see if sugar has balanced out the tartness of the yogurt. Cover and cook another 5 minutes on medium-low and remove from the heat.
6. Serve Chicken korma with Polau.