Bangladeshi Chicken Korma

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. This recipe, adapted from Shama Mubdi, is also incredibly easy to make: You just stir everything together in a pot and turn on the heat. A last-minute addition of butter-fried onions adds sweet complexity. Serve with basmati rice and salad or South Asian pickles

2 pounds skinless, bone-in chicken pieces (preferably dark meat)

1 teaspoon salt, plus more to taste

1 medium onion, peeled

1 1 ½-inch knob of ginger, peeled and chopped

3 cloves garlic, chopped

½ cup whole-milk yogurt

4 to 6 green cardamom pods, cracked open

3 to 5 cloves

2 bay leaves

1 3-inch stick cinnamon

½ teaspoon sugar

½ teaspoon black peppercorns

2 to 3 small hot green chiles (optional)

2 tablespoons butter

2 tablespoons vegetable oil

Directions at cooking.nytimes.com

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