Bangladeshi White Chicken Korma

Bangladeshi White Chicken Korma

Course: Entree
Cuisine: Bangladesh
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 4 servings
Author: Marvellina
Chicken meat is braised in aromatic spices and yogurt to give you a thick creamy white chicken korma. A perfect easy one-pot dish that you will absolutely love!
Print Recipe


  • 3 lbs chicken pieces with bone or 2 lbs of boneless skinless chicken thighs
  • 4 Tbsp ghee
  • 1/4 cup water
  • 1/3 cup golden raisin
  • 1-2 tsp finely chopped fresh hot green chilies optional
  • 1/2 cup acidophilus yogurt , or plain yogurt plus 1 Tbsp lemon juice, beaten until smooth

Spices and herb:

Ingredients to be grind:

  • 1 medium onion , sliced into fine half rings
  • 6 cloves garlic , crushed with garlic press
  • 2 inch knob fresh ginger


  • 1 1/4 tsp salt
  • 1/4 tsp sugar


  • Fresh cilantro leaves


Prepare the chicken:

  • If you use a whole chicken, skin the chicken and cut into small serving pieces. Breast into 6 pieces, each leg into 2 pieces, wings into 3 pieces, back into 3 pieces, neck into 2 pieces
  • If you use boneless skinless chicken, cut into large bite size

Grind ingredients:

  • Place onion, garlic, and ginger in a food processor and process into fine paste. Add a bit of water if needed


  • Melt ghee in a large pot over medium heat. Add the spices and herb and stir fry for about 10 seconds. Add the onion, garlic, ginger paste. Stir fry for another 1 minute. Be careful not to brown the paste. Add the chicken pieces and stir to mix everything. Pour in 1/4 cup of water and seasonings. Bring to a gentle simmer and then cover the lid and lower the heat to let the chicken braise for the next 10 minutes if you use boneless chicken meat or 15-20 minutes if you use bone-in chicken
  • Stir in the slivered almonds, raisin, and green chili and cook for another minute. Stir in the yogurt and turn off the heat. Stir to mix everything. Have a taste and season with more salt to your taste. It should be savory with a hint of tang. Garnish with fresh cilantro leaves


  • Serve with rice or naan, or crusty bread if you like