What's Pressoir Cooking? Bangladeshi Chicken Korma
September 15, 2020
by Max Goldberg Liu
Bangladeshi Chicken Korma
My girlfriend and I love Indian food, and this Bangladeshi variation of the takeout classic Chicken Korma caught our eye from the NY Times cooking recipe archive.
Much less saucy and more aromatically intense than the Mughlai version that is much more commonly seen, this chicken korma was extremely easy to make - purée the aromatics, combine with chicken thighs, yogurt, and spices (cardamom, cloves, bay leaves, cinnamon, peppercorns, chilies), and simmer for around 40 minutes. Stir in some butter-fried onions and it’s finished.
The resulting braised chicken is not the prettiest dish in the world but is intensely flavorful and delicious.
We served it on riced cauliflower which made for a delicious and low-carb (though certainly monochromatic!) weeknight meal.
While we might think of Indian food as being difficult for wine pairings, this rich and well-spiced dish would definitely pair well with an energetic and complex Red Burgundy like the Drouhin Chambolle-Musigny 1999 that Raj enjoyed this week - and it turns out that he paired it with grilled Tandoori spiced chicken!