Uploaded February 2026 | Updated September 2026, 2 weeks ago
This version of Quick Bangali Murgir Korma is the perfect comforting everyday meal. It’s a mild, soothing dish that we can prepare quickly with just a few ingredients.
Ingredients
Chicken: 800g bone-in or 650g boneless chicken thighs (cut into even 2-inch pieces).
Marinade: 1/2 cup (100g) full-fat plain yogurt, 1 ½ tbsp ginger paste, and 1 tbsp garlic paste.
Base: 3 tbsp cooking oil, 1 tbsp ghee, and ¾ cup thinly sliced onions.
Whole Spices: 5 green cardamom pods, 4 cloves, 2-inch cinnamon stick, and 2 bay leaves.
Seasoning: ¾ tsp chili powder, 1 tsp salt, and 1/2 tsp sugar.
Liquid & Heat: 1cup warm water and 5 green chilies (added before the final simmer).
Preparation
Marinate: Mix the yogurt, ginger, and garlic pastes together. Coat the chicken pieces thoroughly and set aside for 30 minutes.
Fry Onions: Heat the oil in a deep saucepan. Stir-fry the sliced onions until they are dark brown and crispy. Remove them with a slotted spoon to cool and crisp up.
Bloom Spices: Add the ghee to the remaining oil in the pan. Once hot, add the whole spices (cardamom, cloves, cinnamon, bay leaves) and stir for a few seconds.
Simmer: Add the marinated chicken, chili powder, salt, and 5 green chilies. Crush half of the browned onions and add them to the pan with the warm water.
Cook: Bring to a boil, then cover and reduce to a simmer. Cook until the chicken is tender (check after 20 minutes if using bone-in).
Finish: Stir in the 1/2 tsp of sugar. Taste for seasoning and garnish with the remaining crispy browned onions before serving.
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This version of Quick Bangali Murgir Korma is the perfect comforting everyday meal. It’s a mild, soothing dish that we can prepare quickly with just a few ingredients.
Ingredients
Chicken: 800g bone-in or 650g boneless chicken thighs (cut into even 2-inch pieces).
Marinade: 1/2 cup (100g) full-fat plain yogurt, 1 ½ tbsp ginger paste, and 1 tbsp garlic paste.
Base: 3 tbsp cooking oil, 1 tbsp ghee, and ¾ cup thinly sliced onions.
Whole Spices: 5 green cardamom pods, 4 cloves, 2-inch cinnamon stick, and 2 bay leaves.
Seasoning: ¾ tsp chili powder, 1 tsp salt, and 1/2 tsp sugar.
Liquid & Heat: 1cup warm water and 5 green chilies (added before the final simmer).
Preparation
Marinate: Mix the yogurt, ginger, and garlic pastes together. Coat the chicken pieces thoroughly and set aside for 30 minutes.
Fry Onions: Heat the oil in a deep saucepan. Stir-fry the sliced onions until they are dark brown and crispy. Remove them with a slotted spoon to cool and crisp up.
Bloom Spices: Add the ghee to the remaining oil in the pan. Once hot, add the whole spices (cardamom, cloves, cinnamon, bay leaves) and stir for a few seconds.
Simmer: Add the marinated chicken, chili powder, salt, and 5 green chilies. Crush half of the browned onions and add them to the pan with the warm water.
Cook: Bring to a boil, then cover and reduce to a simmer. Cook until the chicken is tender (check after 20 minutes if using bone-in).
Finish: Stir in the 1/2 tsp of sugar. Taste for seasoning and garnish with the remaining crispy browned onions before serving.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
