Bengali-style Chicken Korma Recipe

1 hour 45 minutes



  • 1kg chicken, skinned and jointed into 8 pieces


  • fresh ginger, 1 inch piece, peeled
  • 4 garlic cloves, peeled
  • 2 red onions, peeled and chopped roughly
  • 500g of Greek yoghurt
  • 2 tbsp of cashew nuts, unsalted
  • 2 tbsp of poppy seeds
  • salt to taste


  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 bay leaf
  • 1/2 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1 tsp pandan essence, or kewra water
  • 2 tbsp of ghee
  • 2 tbsp of vegetable oil


First make the marinade. Blitz the ginger, garlic and onions together in a blender with about 4 tbsp water to make a smooth paste. Add to a large bowl with the chicken pieces, yoghurt and a good pinch of salt. Make sure the chicken is fully coated and marinate for 1 hour
Meanwhile, in a spice grinder or blender, make a smooth paste from the cashews and poppy seeds. Place in a separate bowl and reserve
When ready to cook, heat a saucepan over a medium heat and add the ghee and oil. When hot, add the cinnamon, cardamom, bay leaf, coriander and black peppercorns and allow to sizzle. When the spices are aromatic, add the marinated chicken with any leftover marinade and stir-fry for 2–3 minutes
Reduce the heat to low and cover the pan with a lid. Continue to cook for 20 minutes, then add the cashew and poppy seed paste, mixing in thoroughly. Recover with the lid, and continue to cook for another 20–25 minutes
When you now remove the lid, the curry sauce should be thick, with oil rising to the top. If not, turn the heat up to high and stir-fry until the curry becomes thick and creamy (about 3–5 minutes)
Remove the pan from the heat and stir through the kewra water. Serve hot with rice or naan