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() Amu\u2019s Chicken Korma By(/search?q=Sohla+El-Waylly&action=click&module=byline®ion=recipe%20page) Sohla El-Waylly Yield 4 servings (mailto:?subject=NYT%20Cooking:%20Amu\u2019s%20Chicken%20Korma&body=NYT%20Cooking:%20Amu\u2019s%20Chicken%20Korma%0A%0Ahttps://cooking.nytimes.com/recipes/1021424-amus-chicken-korma%3Futm_source%3Dsharetools%26utm_medium%3Demail%26utm_campaign%3Dwebsite) Email (http://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1021424-amus-chicken-korma%3Fsmid=pin-share&description=NYT%20Cooking:%20This%20Bangladeshi-style%20chicken%20korma,%20named%20for%20my%20mother,%20Amu,%20is%20gently%20spiced%20and%20enriched%20with%20yogurt%20instead%20of%20cream%20or%20nuts,%20resulting%20in%20a%20light%20and%20bright%20sauce.%20This%20style%20of%20braising%20adds%20very%20little%20liquid,%20allowing%20the%20chicken%20to%20stew%20in%20its%20own%20juices.%20For%20full%20flavor,%20cook%20the%20korma%20until%20the%20fat%20breaks%20out%20of%20the%20sauce%20and%20pools%20on%20the%20surface.%20Keep%20it%20traditional%20and%20serve%20with...&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2020%2F09%2F11%2Fdining%2Fsew-korma%2Fmerlin_176822808_0502d943-6e09-4485-8d57-9f2a797e294c-verticalTwoByThree735.jpg) Share on Pinterest (http://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma%3Fsmid=fb-share) Share on Facebook (http://twitter.com/intent/tweet?text=Amu\u2019s%20Chicken%20Korma&url=https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma%3Fsmid=tw-share&hashtags=NYTCooking) Share on Twitter (Amu\u2019s Chicken Korma) David Malosh for The New York Times. Food Stylist: Simon Andrews. This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich \u2014 and, of course, cut on a diagonal. More + (/tag/poultry) Poultry , (/tag/bay%20leaves) Bay Leaves , (/tag/cardamom) Cardamom , (/topics/our-best-chicken-recipes) Chicken , (/tag/chiles) Chile , (/tag/cinnamon) Cinnamon , (/tag/coriander) Coriander , (/tag/ginger) Ginger , (/tag/onion) Onion , (/tag/yogurt) Yogurt , (/topics/dinner-recipes) Dinner , (/tag/main%20course) Main Course Ingredients 1 large onion, peeled, plus more for serving 1 (2-inch) piece ginger, peeled and thinly sliced 4 garlic cloves, smashed and peeled \u2153 cup whole-milk plain or Greek-style yogurt, plus more for serving 2 teaspoons kosher salt, plus more to taste 1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed \u00bc cup ghee or neutral oil 1 tablespoon ground coriander 1 bay leaf 1 (3-inch) cinnamon stick, snapped in half 3 green cardamom pods, cracked 3 small green chiles, stemmed, plus more for serving White bread, mayonnaise, paratha or steamed rice, for serving (https://cooking.nytimes.com/recipes/1014916-cucumber-and-tomato-salad-with-cilantro-and-mint) Cucumber-Tomato Salad , for serving (optional) (/guides/79-substitutions-for-cooking) Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (4 servings) 1233 calories; 91 grams fat; 22 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 20 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 80 grams protein; 1370 milligrams sodium; Note: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice. (https://www.edamam.com/website/wizard.jsp) Powered by Edamam Preparation Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and pur\u00e9e in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside. In the same blender (no need to wash it out), pur\u00e9e ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt pur\u00e9e and toss with your hands to coat. In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don\u2019t clump together. Add the onion pur\u00e9e, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes. Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.) Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with (https://cooking.nytimes.com/recipes/1014916-cucumber-and-tomato-salad-with-cilantro-and-mint) Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water. Like this recipe? (mailto:?subject=NYT%20Cooking:%20Amu\u2019s%20Chicken%20Korma&body=NYT%20Cooking:%20Amu\u2019s%20Chicken%20Korma%0A%0Ahttps://cooking.nytimes.com/recipes/1021424-amus-chicken-korma%3Futm_source%3Dsharetools%26utm_medium%3Demail%26utm_campaign%3Dwebsite) Email (http://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1021424-amus-chicken-korma%3Fsmid=pin-share&description=NYT%20Cooking:%20This%20Bangladeshi-style%20chicken%20korma,%20named%20for%20my%20mother,%20Amu,%20is%20gently%20spiced%20and%20enriched%20with%20yogurt%20instead%20of%20cream%20or%20nuts,%20resulting%20in%20a%20light%20and%20bright%20sauce.%20This%20style%20of%20braising%20adds%20very%20little%20liquid,%20allowing%20the%20chicken%20to%20stew%20in%20its%20own%20juices.%20For%20full%20flavor,%20cook%20the%20korma%20until%20the%20fat%20breaks%20out%20of%20the%20sauce%20and%20pools%20on%20the%20surface.%20Keep%20it%20traditional%20and%20serve%20with...&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2020%2F09%2F11%2Fdining%2Fsew-korma%2Fmerlin_176822808_0502d943-6e09-4485-8d57-9f2a797e294c-verticalTwoByThree735.jpg) Share on Pinterest (http://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma%3Fsmid=fb-share) Share on Facebook (http://twitter.com/intent/tweet?text=Amu\u2019s%20Chicken%20Korma&url=https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma%3Fsmid=tw-share&hashtags=NYTCooking) Share on Twitter More from (/68861692-nyt-cooking/3360788-classic-comfort-food-dinners) Classic Comfort Food Dinners (/recipes/1025193-slow-cooker-picadillo) (Image for Slow-Cooker Picadillo) (/recipes/1025193-slow-cooker-picadillo) Slow-Cooker Picadillo Sarah DiGregorio 5 1/2 hours (/recipes/1024338-chicken-noodle-soup) (Image for Chicken Noodle Soup) (/tag/easy) (Search for Easy Recipes) Easy (/recipes/1024338-chicken-noodle-soup) Chicken Noodle Soup Ali Slagle 40 minutes (/recipes/1025234-jerk-chicken-pot-pie) (Image for Jerk Chicken Pot Pie) (/recipes/1025234-jerk-chicken-pot-pie) Jerk Chicken Pot Pie Millie Peartree 2 hours (/recipes/1025188-hilib-suqaar-beef-and-vegetable-saute) (Image for Hilib Suqaar (Beef and Vegetable Saut\u00e9)) (/tag/easy) (Search for Easy Recipes) Easy (/recipes/1025188-hilib-suqaar-beef-and-vegetable-saute) Hilib Suqaar (Beef and Vegetable Saut\u00e9) Ifrah F. 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NO YES " ], "output": "htmltotext.txt", "pwd": "/data/archive/1728416227.682335", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:14:29.340835+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/local/bin/yt-dlp", "--write-description", "--skip-download", "--write-subs", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--write-info-json", "https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma?action=click\\\u00aeion=Sam%20Sifton%27s%20Suggestions\\&rank=8" ], "cmd_version": "2024.10.7", "end_ts": "2024-10-09T03:14:34.043559+00:00", "index_texts": [], "output": "ArchiveError: Failed to save media Got yt-dlp response code: 1. WARNING: [NYTimesCookingRecipe] Login with password is not supported for this website. Use --cookies-from-browser or --cookies for the authentication. 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Set aside. Roughly chop the remaining onion half and pur\u00e9e in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.\n In the same blender (no need to wash it out), pur\u00e9e ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt pur\u00e9e and toss with your hands to coat.\n In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don\u2019t clump together.\n Add the onion pur\u00e9e, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.\n Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)\n Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. 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