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Bengali Chicken Korma By Abdul Sadek

Bengali chicken korma.

I’ve used cream instead of milk or coconut.


1 whole chicken skinned and jointed. Marinated in plenty of yoghurt and black pepper. Leave for 2-3 hours or overnight marinating.

2 large onions

6 garlic cloves

3 green chillies

Large chunk of ginger

12 green cardamom pods crushed.

6 cloves.

3 bay leaves.

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp turmeric

1 tsp chilli powder

3 tbsp double cream

Chopped coriander.

Boiled eggs. 2 per person.


Blitz up the onions, garlic and ginger in a blender.

Heat some oil in a pan then add the onion mixture to the oil for 20 mins on a medium heat. Stir occasionally. Allow the mixture to soften and turn slightly brown.

Add the chillies.

Add the whole spices. Leave for 5 mins.

Add the powdered spices and allow to cook on a medium heat for 10 mins.

Add the chicken mixture and stir. Add a splash of water and leave on a medium high heat. Keep stirring occasionally for 15 mins.

Add water to only just cover the chicken. Cook for 25 mins on a medium heat. Add the boiled eggs. Heat for another 5 mins. Add salt to taste.

Stir in the cream.

Sprinkle with fresh coriander and serve with rice or nan bread.


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