Nawab of Dhaka's family korma from From Curries to Kebabs: Recipes From the Indian Spice Trail by Madhur Jaffrey

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 29, 2013

    A Bengali chicken korma that had amazing flavors, but execution problems, mainly mine. Chicken is browned in a really flavorful paste of browned onions, garlic, ginger and spices, and then yogurt is added in slow spoonfuls to be cooked down. Then, the entire dish is thinned with cow's milk and cooked down. I am sure it is due to me using non-fat dairy yogurt, but the sauce did break on me, which caused both the curdling effect as well as a too thin sauce. Still tasted good, but did not look pretty. Also, while potatoes are cooked separately to be browned, the instructions don't tell you at what point to add them back into the dish. I added them once the milk was added because the recipe calls for quite big pieces of potatoes and I was worried about cooking them through. Well, they still weren't cooked all the way through. Next time I would cut them smaller, brown them until done, and then add them to the dish during serving.

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