Ladies, gentleman, Romans, countrymen, I have found the perfect chicken dish, courtesy of and lightly tweaked from Shama Mubdi's Bangladeshi Chicken Korma recipe in The New York Times a couple of months back. This is an amazing recipe because it's a cinch to assemble, freezes beautifully and tastes even better the next day. It's delicious, and the perfect one-pot and make-ahead weeknight supper, say I. Recipe below.
Ingredients (serves 4 hungry people)
2 pounds skinless boneless chicken thighs (you can use bone in too if you prefer it)
1 teaspoon salt, plus more to taste
1 large onion, peeled
2-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 but very much recommended)
2 tablespoons butter
2 tablespoons vegetable oil
A big handful of coriander (cilantro) leaves to garnish
- Place the chicken in a medium Dutch Oven cooking pot (one that has a lid), and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
- Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, about 5 to 7 minutes.
- Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
- Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with basmati rice. Wolf down with gusto.