Rich & Creamy Bangladeshi Chicken Korma Recipe

I’m about to share something that’ll transform your weeknight dinner game forever – and trust me, your kitchen will smell like pure magic while you’re making it. This Bangladeshi chicken korma isn’t just another curry recipe; it’s the kind of dish that makes you wonder why you ever bothered with bland takeout. The secret lies in building layers of flavor that’ll have everyone asking what makes it taste so incredibly rich and complex.

Why You’ll Love this Rich & Creamy Bangladeshi Chicken Korma

Every single spoonful of this Bangladeshi chicken korma delivers layers of warm spices wrapped in silky, cream-kissed gravy that’ll make you wonder why you ever settled for takeout.

I’m talking about tender chicken that practically falls apart, swimming in a sauce so aromatic you’ll catch yourself breathing deeper just to savor it. The whole spices create this incredible depth that ground versions simply can’t match.

What really gets me is how forgiving this recipe is.

Feeling fancy? Add the cream. Want it lighter? Skip it entirely. The yogurt keeps everything perfectly balanced either way.

What Ingredients are in Rich & Creamy Bangladeshi Chicken Korma?

This korma proves that the best dishes come from pantry staples you probably already have hanging around. No need to hunt down exotic ingredients or make three trips to different stores.

The magic happens when everyday spices like cumin and coriander team up with aromatic whole spices that’ll make your kitchen smell like the best Indian restaurant in town. Even the cream is optional, which means you can whip this up whether your fridge is fully stocked or running on fumes.

Ingredients

• 2.5 lbs chicken pieces
• 1/4 cup oil
• 1.5–2 cups sliced onions
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cinnamon stick
• 2 bay leaves
• 4 cardamoms
• 3 cloves
• 5 black pepper pods
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4–1/2 tsp garam masala powder
• 2 tbsp yogurt
• 1/2 tsp sugar
• 1 tsp salt
• 1/4 cup heavy cream (optional)
• 5 green chilis
• 1 tbsp ghee
• Golden fried onions for garnish

Ingredient Notes

The whole spices are where this recipe really shines, so don’t even think about substituting ground versions. Those cardamom pods, cinnamon stick, and cloves release their oils slowly as they cook, creating layers of flavor that build throughout the entire cooking process.

If you can’t find ginger and garlic paste, no worries. Just grate fresh ginger and mince garlic, using about the same amounts. The paste versions are convenient, but fresh works just as well and might even give you better flavor.

That optional heavy cream is truly optional, by the way. The yogurt already brings plenty of richness and tang, so you won’t miss the cream if you skip it. But if you’re feeling indulgent or want that extra silky texture, go ahead and pour it in.

The golden fried onions for garnish might seem like an afterthought, but they add this wonderful textural contrast and a sweet, caramelized flavor that really completes the dish. You can find them in the international aisle of most grocery stores, or make your own if you’re feeling ambitious.

How to Make this Rich & Creamy Bangladeshi Chicken Korma

This korma comes together in a beautiful dance of browning, building aromatics, and slow simmering that transforms simple ingredients into something magical. The process might look long, but most of it’s hands-off time while the chicken does its thing.

Step-by-Step Instructions

Start by heating your 1/4 cup oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once it’s shimmering, add your 2.5 lbs chicken pieces and brown them on all sides. You’re not cooking them through here, just getting that gorgeous golden color that adds depth to the final dish.

Remove the chicken and set it aside, but keep all that flavorful oil in the pot.

In that same oil, toss in your 1.5–2 cups sliced onions along with the whole spices: 1 cinnamon stick, 2 bay leaves, 4 cardamoms, 3 cloves, and 5 black pepper pods. Let these sauté until the onions are golden and your kitchen smells like heaven. This usually takes about 5-7 minutes, and trust me, you’ll know when it’s ready because the aroma will be absolutely intoxicating.

Now for the paste situation. Add 1 tbsp each of ginger paste and garlic paste to the pot and fry for just about 30 seconds to a minute. You want to cook out that raw bite, but don’t let them burn or you’ll end up with bitter notes in your korma. The oil should start separating from the paste when it’s ready.

Time to bring the chicken back to the party. Add those browned pieces back to the pot and give everything a good stir. Then comes the spice parade: 1 tsp cumin powder, 1 tsp coriander powder, 1/4–1/2 tsp garam masala powder, 1 tsp salt, and 1/2 tsp sugar. Stir these in thoroughly so every piece of chicken gets coated.

Here’s where things get creamy and gorgeous. Add your 2 tbsp yogurt and mix it in well. If you’re using the 1/4 cup heavy cream, this is when it joins the mix too. Toss in those 5 green chilis for a gentle heat that builds as it cooks.

Give everything one more good stir to make sure all those flavors are mingling properly.

Cover the pot and let this beauty simmer for 30–45 minutes, stirring occasionally to prevent sticking. The chicken should be completely tender and the sauce should be rich and glossy. If it looks too thick, add a splash of water. Too thin? Let it simmer uncovered for a few minutes to concentrate those flavors.

Right before serving, stir in 1 tbsp ghee for that final touch of richness and shine. This step might seem small, but it makes a noticeable difference in both flavor and appearance.

Garnish with those golden fried onions and you’ve got yourself a restaurant-quality korma that’ll make everyone think you’re some kind of culinary genius.

Pro Tips for Perfect Results

The key to great korma is patience during that final simmer. Don’t rush it by cranking up the heat, because slow and steady wins this race. The chicken needs time to absorb all those complex flavors, and the spices need time to meld together into something greater than the sum of their parts.

Let the finished curry sit covered for 5–10 minutes before serving. This resting time allows everything to settle and the flavors to concentrate even more. It’s like the culinary equivalent of letting a good wine breathe, except way more delicious and you don’t need a fancy decanter.

Rich & Creamy Bangladeshi Chicken Korma Substitutions and Variations

While this traditional Bangladeshi chicken korma is absolutely perfect as written, I totally get that sometimes you need to work with what’s in your pantry or accommodate different dietary needs.

Can’t find heavy cream? Coconut milk works beautifully and adds tropical richness. Greek yogurt doubles as a cream substitute too. For dairy-free versions, skip the yogurt entirely and use coconut cream instead.

Whole spices missing? Ground versions work fine, just use half the amount.

No ghee? Butter’s your friend. Want it spicier? Double those green chilis or add cayenne.

Vegetarians can absolutely swap chicken for cauliflower, potatoes, or paneer.

What to Serve with Rich & Creamy Bangladeshi Chicken Korma

Now that you’ve got your korma game down, let’s talk about what you’re serving alongside this rich, aromatic masterpiece.

I’m a firm believer that basmati rice is your best friend here – those long grains soak up every drop of that creamy sauce.

Naan bread works beautifully too, especially if you’re feeling fancy.

Want something lighter? Try some cucumber raita to cool things down, or maybe some pickled vegetables for that tangy contrast your taste buds crave.

Trust me, the right sides make all the difference.

Final Thoughts

Look, I’m not gonna lie to you – making authentic Bangladeshi chicken korma isn’t exactly a weeknight dinner kind of deal.

But here’s the thing: it’s absolutely worth every minute you’ll spend stirring that pot.

This isn’t just another curry recipe. It’s comfort food that wraps you in aromatic spices and creamy richness.

Sure, you might feel a bit overwhelmed by all those whole spices initially, but trust me, your kitchen will smell incredible.

Once you nail this recipe, you’ll have something truly special to share with family and friends.

Recipe Card

Introduction: This authentic Bangladeshi chicken korma is a rich, aromatic curry that combines tender chicken pieces with fragrant whole spices and a creamy, flavorful sauce. The dish features layers of complex flavors from traditional spices like cardamom, cinnamon, and bay leaves, creating a comforting meal that’s perfect for special occasions or when you want to treat yourself to something truly delicious.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Serves: 6

Ingredients:

• 2.5 lbs chicken pieces
• 1/4 cup oil
• 1.5–2 cups sliced onions
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cinnamon stick
• 2 bay leaves
• 4 cardamoms
• 3 cloves
• 5 black pepper pods
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4–1/2 tsp garam masala powder
• 2 tbsp yogurt
• 1/2 tsp sugar
• 1 tsp salt
• 1/4 cup heavy cream (optional)
• 5 green chilis
• 1 tbsp ghee
• Golden fried onions for garnish

Instructions:

1. Heat oil in a heavy-bottomed pot over medium-high heat. Fry chicken pieces until golden brown on all sides. Remove chicken and set aside.
2. In the same oil, add sliced onions, cinnamon stick, bay leaves, cardamoms, cloves, and black pepper pods. Sauté until onions are golden brown.
3. Add ginger paste and garlic paste to the pot and fry briefly for 1-2 minutes until fragrant.
4. Return chicken to the pot and stir in cumin powder, coriander powder, garam masala powder, salt, sugar, yogurt, heavy cream (if using), and green chilis.
5. Cover and simmer for 30-45 minutes, stirring occasionally, until chicken is tender and cooked through.
6. Finish by stirring in ghee and garnish with golden fried onions.
7. Let curry sit covered for 5-10 minutes before serving with basmati rice or naan.

Notes:

• Use bone-in chicken pieces for the most authentic flavor and tender texture
• Toast whole spices lightly before adding other ingredients to enhance their aroma
• Yogurt should be at room temperature to prevent curdling when added to the hot mixture
• Golden fried onions can be store-bought or homemade by frying thinly sliced onions until crispy
• The curry tastes even better the next day as flavors have time to meld together
• Substitute heavy cream with coconut milk for a dairy-free version
• Adjust green chilis according to your heat preference

Nutritional Information:

Frequently Asked Questions

Can I Make This Korma in Advance and Reheat It Later?

Yes, I’d recommend making this korma ahead since flavors develop beautifully overnight. Store it refrigerated for up to three days, then reheat gently on stovetop, adding splash of water if needed.

How Long Does Leftover Chicken Korma Stay Fresh in the Refrigerator?

I’d store leftover chicken korma in the refrigerator for up to three days maximum. I always make sure it’s properly covered and cooled completely before refrigerating to maintain freshness and safety.

Is This Recipe Suitable for Freezing and Meal Prep Purposes?

I’d recommend this recipe for freezing and meal prep. It’ll maintain its rich flavors for up to three months frozen. I suggest portioning it before freezing for easier reheating later.

What’s the Difference Between Bangladeshi Korma and Indian Korma Styles?

Bangladeshi korma typically uses fewer dairy ingredients and relies more on caramelized onions for richness, while Indian kormas often feature heavier cream, nuts, and coconut, creating distinctly different flavor profiles.

Can I Use Bone-In Chicken Thighs Instead of Chicken Pieces?

I’d recommend chicken thighs since they’re perfect for korma. You’ll get more flavor and tenderness than breast meat. Just increase cooking time to 45-60 minutes for bone-in pieces.