{
    "author": null,
    "date_published": null,
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    "direction": "ltr",
    "domain": "cooking.nytimes.com",
    "excerpt": "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…",
    "lead_image_url": "https://static01.nyt.com/images/2020/09/11/dining/sew-korma/merlin_176822808_0502d943-6e09-4485-8d57-9f2a797e294c-articleLarge.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Amu\u2019s Chicken Korma Recipe",
    "total_pages": 1,
    "url": "https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma",
    "word_count": 573
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