CHICKEN QORMA

A rich dish, from Mughalai Cuisine, with curd based gravy with whole spices and onions. Best served with Indian breads.

CHICKEN QORMA

ONIONS (SLICED) – 6 TO 8

CHICKEN (ON BONE) – 800 GMS

CASHEWS (HANDFUL) – HANDFUL

RED CHILI POWDER – 1 TBSP

GINGER GARLIC PASTE – 1 TBSP

BEATEN CURD – 400 GMS

CORIANDER POWDER (DHANIYA POWDER) – 1 TBSP

MUSTARD OIL (SARSON TEL) – 1/2 CUP

CINNAMON STICK – 1

BLACK PEPPER (WHOLE) – 1 TBSP

BLACK CARDAMOM – 2

GREEN CARDAMOM – 2

DRY RED CHILI – 1

CLOVE (LAUNG) – FEW

BAYLEAF (TEZ PATTA) – 2

GARAM MASALA POWDER – 1 TBSP

SALT – TO TASTE


PROCESS:

  1. Take sliced onions and start frying in mustard oil, prepare in batches and keep on oil absorbent paper to soak extra oil.
  2. Soak the cashews in hot water.
  3. Take the chicken, marinate in ginger garlic paste, chilli powder and pinch of salt. Keep it for 1-2 hours.
  4. Take heavy bottom pan, use the same oil in which onions are fried, to enhance the flavours. Once the oil is hot add the whole spices and marinated chicken.
  5. Mix well, cook for 10 mins on high heat. Then let the chicken cook on low heat for 10 mins.
  6. Meanwhile take the mixer grinder, put fried onions & cashews , churn into a fine smooth paste.
  7. Take the beaten curd, add red chilli powder, coriander powder and mix well.
  8. Turn the flame to low, add the beaten curd and mix well.
  9. Cover it and cook for 15 mins on low to medium flame. Keep mixing in between.
  10. After 15 mins, check once the oil is separated, add the onion cashew paste and mix well.
  11. Cook for 10-12 mins on low to medium flame.
  12. Then finally add garam masala powder, cover and cook for 5-7 mins.
  13. Serve hot with your favourite bread.