Syloti chicken korma

Syloti chicken korma

This fragrant, yoghurt-based recipe is super-easy to prepare and the perfect dish to introduce your kids to Bengali cuisine in the comfort of your home.

Prep Time15 minsCook Time40 mins
 750 g chicken on the bone (500g w/o bone)
 1 large onion, blended
 6 cloves of garlic, crushed
 2 fingers of ginger, crushed
 3 tbsp ghee (clarified butter)
 350 g natural yoghurt (Greek style)
 5 cardamoms
 5 black cloves
 2 bay leaves
 3 green chillies, whole and ripped lengthwise
 500 ml water
 1 red bell pepper cut in 8 (optional)
 ½ courgette (quartered) (optional)
 10 flaked almonds, and salted pistachios (optional)
1

Heat the ghee in a wok over medium-high heat. When the oil is very hot, wack in the bay leaves, cardamom pods, cloves, green chillies and cinnamon stick and stir for 10 seconds. Add the onion and cook, stirring, until browned.

2

Reduce the heat to medium and add crushed garlic and ginger as well as the salt. Stir for 3–4 minutes, then add the chicken until the skin is slightly browned.

3

Add the natural yoghurt, and allow to bubble away for 10 minutes till the sauce thickens and any the ghee comes to the top.

4

Spoon away any excess ghee and then add around 250ml of water, mixing well. Add the red bell pepper and the courgette (if you want). Allow to simmer for a further 15 minutes or until the chicken is done.

5

Serve with garlic naan, or rice.

CategoryDifficultyBeginner

Ingredients

 750 g chicken on the bone (500g w/o bone)
 1 large onion, blended
 6 cloves of garlic, crushed
 2 fingers of ginger, crushed
 3 tbsp ghee (clarified butter)
 350 g natural yoghurt (Greek style)
 5 cardamoms
 5 black cloves
 2 bay leaves
 3 green chillies, whole and ripped lengthwise
 500 ml water
 1 red bell pepper cut in 8 (optional)
 ½ courgette (quartered) (optional)
 10 flaked almonds, and salted pistachios (optional)

Directions

1

Heat the ghee in a wok over medium-high heat. When the oil is very hot, wack in the bay leaves, cardamom pods, cloves, green chillies and cinnamon stick and stir for 10 seconds. Add the onion and cook, stirring, until browned.

2

Reduce the heat to medium and add crushed garlic and ginger as well as the salt. Stir for 3–4 minutes, then add the chicken until the skin is slightly browned.

3

Add the natural yoghurt, and allow to bubble away for 10 minutes till the sauce thickens and any the ghee comes to the top.

4

Spoon away any excess ghee and then add around 250ml of water, mixing well. Add the red bell pepper and the courgette (if you want). Allow to simmer for a further 15 minutes or until the chicken is done.

5

Serve with garlic naan, or rice.

Notes

Syloti chicken korma
IngredientsDirections

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