Bengali Chicken Korma - with Saffron

Ingredients (Serves 4–6)

• 1 kg whole chicken (cut into medium pieces)

• 5-6 hard boiled eggs

• 2 tbsp Greek yogurt

• 3 large onions for the base (thinly sliced)

• 1 half onion for the garnish (thinly sliced)

• 2 tbsp ginger-garlic paste

• 100 ml double cream

• A generous pinch of saffron strands (soaked in 2 tbsp warm water)

• 4-5 tbsp oil or ghee

• Salt to taste

Whole spices:

• 2 bay leaves

• 4 green cardamom pods

• 1 black cardamom

• 4 cloves

• 1 cinnamon stick

Optional (adds richness & authenticity):

• 2 tbsp cashew paste

• 1 tsp kewra water or rose water

Method

1. In a heavy based pan add the ghee, add the whole spices and let them release their aroma for 2 minutes. Add the sliced onions, ginger-garlic paste and cook for 20 minutes until fragrant and the onion are soft and translucent.

2. Add the chicken pieces and cook on medium-high heat until lightly sealed and slightly golden for about 40 minutes, stirring to ensure it does not brown at the bottom.

3. Lower the heat. Whisk the Greek yogurt and add it gradually, stirring continuously to prevent splitting. Cook gently until the oil starts to separate.

4. Add a small splash of water, add the boiled eggs, cover, and cook on low heat for 10 minutes until the chicken is tender.

5. Stir in the cashew paste (if using), double cream, and saffron water. Let it simmer gently until the sauce thickens into a silky, creamy consistency.

   
   

6. Final touches: Heat oil or ghee and fry the sliced onions until golden and crispy. Remove and set aside and use for garnish over the korma. Add s a few drops of kewra or rose water.

Serve with pilau rice or naan.