Check out the recipe of Chicken Qorma. This is an authentic recipe that I am preparing for last 10 years. I’ve achieved perfection in it and I am confident that if you follow each step, this will be the best Chicken Qorma you will try in a long time.
Creating recipes like these takes time and patience, and also a bit of expertise.
You will get better with time, perhaps it won;t be perfect for the first time, but I am sure it will be better 2nd time, best 3rd time and perfect on your next attempt. So make sure you try this out if you love nonveg/chicken.
Preparation Time: 55 Minutes
1/2 kg Chicken
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Salt
1 tbsp Ginger-garlic paste
1/2 cup Mustard oil
3 sliced Onion
2 Bay leaf
1/2 inch piece Cinnamon stick
1 tsp Red chili powder
1/2 tsp Turmeric powder
to taste Salt
1 tsp Coriander powder
4 Cardamom green
2 tbsp Ginger-garlic paste
100 ml Water
1/2 tsp Garam masala powder
tsp Cumin seeds
5 Cardamom green
1/4 inch piece Cinnamon stick
5-6 Cashew nuts
1 tsp Grated coconut
1 tsp Khus-khus
1/4 of a piece Nutmeg
In a mixing bowl, add washed chicken.
Add red chili powder, turmeric powder, ginger-garlic paste and salt.
Mix and keep it aside for 2 hours for marination.
Heat 2 tbsp oil in a wok, add marinated chicken.
Fry the chicken for 3-4 minutes on a medium flame. Switch off the flame, keep it aside.
In a pressure cooker, add mustard oil. Let it smoke or till the raw flavor goes from the oil. Add sliced onion.
Add bay leaf and cinnamon stick. Fry the onions till they are translucent in color.
Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, salt, ginger-garlic paste.
Add water, mix it well. Close the lid of a pressure cooker.
Pressure cook on high flame for one whistle, then keep the flame low and cook for another 5-6 minutes.
Open cooker and cook for 3-4 minutes on a medium flame with keep stirring with spatula.
Add fried chicken in the cooker, cook it on a low flame for another 6-7 minute or till oil shows separately.
Keep stirring to avoid burning.
Add the ground paste and garam masala powder. Cook it on a low flame till oil shows separately.
Keep stirring in between the process to avoid burning the spices.
Cook covered on a low flame for 5-6 minutes.
Add water, check salt and close it.
Pressure cook it on a high flame for one whistle. Switch off the flame. Let it cool at the room temperature.
Add chopped coriander leaves. Delicious Qorma is ready to serve. Serve hot with naan, pulao or rice.