Chicken korma- Bangladeshi style

What you will need

For the marinade:

  • 1kg chicken
  • 4tbsp yoghurt
  • 1 tsp cumin powder

For the nut poppy paste:

  • 6-8 cashews
  • 2tbsp yogurt
  • 1tsp poppy seeds

Now, for the curry base:

  • 1 onion thinly sliced
  • 1cup onion paste
  • 1 Bay leaf
  • 3-4 cardamom
  • 3-4 cloves
  • 2 cinnamon sticks
  • 1/2tsp cumin seeds
  • 3-4 dry red chilli
  • 2tbsp ghee
  • 1tsp Kashmiri red chilli powder
  • 1/2tsp nutmeg powder
  • 1/4tsp mace powder
  • 3tsp salt
  • 1/2tsp cinnamon powder
  • 1/2tsp cardamom powder
  • 1/2tsp Black pepper powder
  • 200ml water
  • 1tsp sugar
  • 1/2cup double cream
  • 1/2cup fried onion


1. Marinate the chicken with the yoghurt and cumin powder, set aside for about 20 minutes.

2. Heat a pan and add the ghee, roast the whole garam masala and red chilli till fragrant.

3. Add the thinly sliced onions and fry till onions are golden brown.

4. Add in the onion paste and cook down the onion mixture, add in the chilli, nutmeg and mace powder.

5. Cook the spices well and add some water to prevent the mix from burning. Cover with lid and cook till the oil separates from the masala.

6. Add the chicken and fry the pieces to coat each piece well with the masala. Cover and cook chicken for 10minutes.

7. Add in the nut paste, cardamom, cinnamon, and black pepper powder. Add 200ml of water to the chicken. Cover and cook this for another 10minutes.

8. Add the sugar and double cream, turn flame high to thicken the gravy. Finish off with fried onions.

Make sure to watch the full recipe video on my IGTV!

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