Chicken Qorma recipe step by step

Chicken qorma is a popular Pakistani dish made with marinated chicken cooked in a creamy tomato sauce with spices like cumin, coriander, and cardamom. You might find variations and tips to make it your own!

Ingredients:

- 500 grams skinless chicken pieces

- 1/2 cup oil

- 2 cups onions, thinly sliced

- 5 cashews or almonds, more for garnish

- 1 cup yogurt

- 5 cloves

- 5 green cardamom

- 1 teaspoon cumin seeds

- 1/4 teaspoon pepper corns

- 2-inch cinnamon stick

- 1 black cardamom

- 1 bay leaf

- 1 tablespoon green chili paste

- 1 tablespoon garlic paste

- 1/2 tablespoon ginger paste

- 2 teaspoons coriander powder

- 1 teaspoon red chili powder

- 1 teaspoon Kashmiri chili powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon salt

- 1 tablespoon kewra water or rose water

- 1/2 cup water

Instructions:

1. Fry the sliced onions in a pot for 7-10 minutes until soft and golden. Add cashew nuts and let them roast until onions are lightly golden.

2. Remove the onion from the oil, pressing the onions on the wall of the pot to squeeze as much oil as possible. Transfer fried onions and cashew to a blender and add the yogurt. Blend until smooth and set aside.

3. Sizzle the whole spices in the oil for 1 minute, then add garlic, chili and ginger paste. Let it sizzle for a few seconds.

4. Add chicken and ground spices. Stir fry the chicken for 5 minutes until the color of the chicken changes and it gets a few golden marks.

5. Add the onion-yogurt paste and water to the chicken. Mix well, cover and cook chicken on medium heat for 15 minutes until chicken is tender and oil separates profusely. Check at intervals and adjust the consistency if needed.

6. Garnish with roasted cashew and serve.