Chicken Qorma

Cooking time:
30 minutes
5 persons

Qorma is one of the mildest types of Indian curry, making it popular with children and people who don't like too much spice in a dish.

No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more persons.


1. Chicken – cut into 20 pieces

1 Kg / 2 lbs

2. Cooking oil

Enough for deep frying onions.

3. Onions

200 gms / 7 oz

4. Cilantro/Kothmir/Hara Dhanya

1 Small bunch

5. Yogurt (curd)

200 gms / 7 oz

6. Almonds

50 gms / 1.75 oz

7. Ustad Banne Nawab’s Chicken Qorma Masala

1 packet

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1     Soak Almonds for some time, remove skin, make a paste in 50 ml water in a grinder and keep aside.

2     Dice onions, take enough oil in a wok, deep fry them till golden brown. Remove, dry and keep aside.

3     Mix entire Chicken Qorma Masala and Chicken in 50 ml / Half teacup water, make a paste and apply it thoroughly to the Chicken and keep aside.

4     In a pressure cooker take 150 ml oil left over after frying onions and heat.

5     Add Chicken mixed with Qorma Masala paste and sauté for about five minutes stirring continously.

6     Add the yogurt / curd after whipping and cook till raw smell of yogurt / curd goes, stirring continuously.

7     Add the Almond paste and cook for another 3 to 5 minutes, stirring continuously.

8     Crush the dried onions, add and mix thoroughly.

9     Add 600 ml / Three glasses of water, mix thoroughly and pressure cook till the 3rd whistle.

10     Reduce flame to dim and let it cook for 5 minutes only. Don’t cook more than this as the Chicken will get very tender and break into pieces.

11     Let the cooker cool, open it, add Cilantro / Kothmir / Hara dhanya and let it simmer for about tenminutes on low flame.

12     Remove and serve.

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