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.
- 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.