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servings:

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 very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal.

• 1 large onion, peeled, plus more for serving
• 1 (2-inch) piece ginger, peeled and thinly sliced
• 4 garlic cloves, smashed and peeled
• 1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving
• 2 teaspoons kosher salt, plus more to taste
• 1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed
• 1/4 cup ghee or neutral oil
• 1 tablespoon ground coriander
• 1 bay leaf
• 1 (3-inch) cinnamon stick, snapped in half
• 3 green cardamom pods, cracked
• 3 small green chiles, stemmed, plus more for serving
• White bread, mayonnaise, paratha or steamed rice, for serving
• Cucumber-Tomato Salad, for serving (optional)

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