Bangladeshi Morog Korma
A mild, creamy chicken korma with yoghurt, ghee and whole spices — served at every dawat.
Prep
15 min
Cook
45 min
Total
60 min
Serves
4
Per serving
542 kcal
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Instructions
Step 1: Marinate the chicken thighs with the plain yoghurt, ginger paste, garlic paste and salt.
Step 2: Warm the ghee with the cardamom pods, cinnamon stick and bay leaf, then cook the onion paste until pale gold.
Step 3: Add the chicken and marinade, cover and cook gently, stirring occasionally, until cooked through to 75°C.
Step 4: Stir in the sugar and simmer uncovered until the sauce is creamy.
Ingredients
Quantities update automatically for 4 servings.
- 900 gChicken thighs — bone-in
- 200 gPlain yoghurt
- 4 tbspGhee
- 2 wholeOnion — ground to paste
- 1 tbspGinger paste
- 1 tspGarlic paste
- 5 wholeCardamom pods
- 1 wholeCinnamon stick
- 2 wholeBay leaf
- 1 tspSugar
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 542 kcal
- Protein
- 45.6 g
- Carbohydrates
- 12.4 g
- Fat
- 34.7 g
- Saturated fat
- 15.3 g
- Fibre
- 1.8 g
- Sugar
- 6.8 g
- Sodium
- 933 mg
These figures are estimates for general information only and are not medical or dietary advice.