Amu’s Chicken Korma Recipe (2024)

I cardamom pod is roughly 1/6 teaspoon of ground cardamom

Delicious as written. The only change I’ll make next time is to use a mini food processor instead of a blender. Could use boneless chicken thighs.

Can I use ground cardamom if I don’t have the pods?And how much should I put?Thank you

If you google Indian green chili you'll see images of a long, dark green chili, also called finger chilis sometimes. Those are the kind we typically use in our cooking. They are available at Asian markets. Only use these if you are comfortable with spicy food, and still best to deseed them to bring down the level of heat.

Please note that this is specifically a Bangladeshi korma and Sohla is Bengali-American so likely as authentic as they come! You may be more familiar with the Indian style of korma which is heavier, creamier, and sweeter.

Who cares if it's "authentic?" Make something that tastes good. The way I make something is authentic to me.

Sauce all burns off on this recipe, leaving an intense cardamon flavor on the chicken and certainly nothing to write home about. If I did it again I would use much more of the sauce ingredients except for salt and cardamon.

This dish is a keeper! This got demolished during dinner. I amped up the spices per others’ suggestions. I used 2 lb boneless skinless chicken thighs, slightly more than 1/2 cup of yogurt, 1 big onion for purée and 1 small onions for frying, 6 cloves of garlic, 2 inch of ginger, 1 cinnamon stick, 5 cardamom pods and 2 bay leaves. If you’re expecting Mughal style korma (creamy and nutty) , this isn’t the dish. This is a Bangladeshi style Korma where the writer’s mom was from.

One of the best things I've ever made from this site. Make sure to splash frequently throughout the uncovered braising process; it will help preserve the sauce so it doesn't burn off.

Saved all the crispy onions for the topping and used leftover sautéed onions to mix into the sauce. Added about 1/4 cup chip broth to keep the sauce saucy. Used Serrano chiles and chopped them into the sauce. Deboned the chicken to serve over basmati rice. Served peas sautéed with leftover red peppers and minced garlic as a side. Delicious! And now Mark wants to try Indian food. :)

I made this yesterday with lamb shoulder. AMAZING!

Very tasty; family loved it. I served it with chana masala. Since I have been baking sourdough, I served it with toasts and we wiped that bowl clean, sopping the bread in the leftover sauce!The last time I made it, I doubled the yogurt/onions (both fried and pureed)/garlic/ginger, so that there was more sauce.The key to this recipe is absolutely browning the onions, slices and puree, until deep golden brown. That and don't be tempted to add water, just a "splash" here and there.

So amazing. Cooked the recipe as written. Sohla is the best

One trick I learned from an Indian restaurant was to put sliced onions in a heat proof bowl or cup, ad a little water, top with a paper towel and microwave for about 3 minutes to soften the onions completely, cool a bit before blending.

You really need just the cardamom seeds - not the husks too. I'd also question whether a chicken korma is truly authentic with both coconut (ground or cream) and, especially, ground almonds. The amount of liquid (from the yoghurt) in this recipe also appears very mean: a good korma should be lush and creamy.

Used a combination of breasts and thighs. Breasts were large so I sliced them in half. Used Serrano chilies since we like spicy. Was delicious. Added some peas at the end and served with rice. I would make even more caramelized onions for the topping next time.

Easily the best thing I’ve made from NYT. We followed directions, used milk, loved it beyond words.

This was outstanding. I actually added a whole onion to the marinade (by mistake but turned out delicious) and doubled all the marinade ingredients so I would have more sauce. I pureed another onion for sautéing along with the spices, and separately caramelized another small onion to add in at the end. Otherwise followed using 3 lbs of skinless drumsticks. Kids and adults gobbled this up. Served with bombay potatoes; squash sautéed with cumin seeds, garlic and tomato paste; garlic naan and rice.

About halfway through the 35 min cook I thought it was going wrong and starting to burn; I sloshed in a bunch of chicken broth, scraped up the brown bits and kept it cooking---it's fantastic. Served it with the NYT mint chutney. Worth blowing money on local grass fed ghee

Made this with cut up boneless thighs and it was delicious. Don’t understand those saying it came out dry - mine was very saucy. Used a jalapeño bc it’s what I had and somehow didn’t get any heat from it. Will also prob double down on spices next time bc they were more subtle than I thought they’d be. As long as you do a little mise en place, it’s perfect for my new category “weeknight recipes I can make while on the PTA zoom.”

per others’ suggestions. I used 2 lb boneless skinless chicken thighs, slightly more than 1/2 cup of yogurt, 1 big onion for purée and 1 small onions for frying, 6 cloves of garlic, 2 inch of ginger, 1 cinnamon stick, 5 cardamom pods and 2 bay leaves. (not creamy buttery Korma)

Different and delicious!

I cut the cinnamon by two thirds, added an extra tablespoon of chicken masala, and along with the chicken, 4 large tomatoes cut into quarters and then, during the 30 min simmer, added 4 good squirts of tomato paste. And at the end, I threw on a handful of freshly chopped cilantro. My first time (1) using a food processor, (2) making an NYT recipe, (3) cooking meat, and (4) making anything that wasn’t vegetarian South Indian food. What an amazing experience — thanks guys!!

This is a winner. I would recommend adding more yogurt to increase the amount of sauce, as written it's barely more than a marinade.

Prepared as written. Recipe was good but lacked complexity and was pretty mild (heat wise).

FWIW, a karahi is similar to--but much smaller than--a wok.

Up the spice and sauce portions - probably best doubled.

Enjoyed this as is using a whole cut up chicken. For my taste next time I think I will use all dark meat and use a whole pureed onion in the sauce, double the yogurt, bump up the spices a bit and a smaller onion to caramelize. (I'm a saucy gal). Overall, delicious!!!

This might be one of the best things I've ever made from NYT Cooking. I only had nonfat plain yogurt so I added that with a touch of sour cream. Otherwise I made it as written using a cut up whole chicken. I initially thought there wasn't enough sauce for cooking but the released juices really brought it all together. I never regret using whole cracked cardamom pods in recipes. I recommend using these if possible, versus the ground.

Who would have thought that such humble ingredients - onion, chicken, yoghurt and a fantastic spice mix would pack in so much depth of flavour? My only tweak was cheating by using bought crispy onions. Home cooking at its best.