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
2. Cooking oil
4. Cilantro/Kothmir/Hara Dhanya
5. Yogurt (curd)
7. Ustad Banne Nawab’s Chicken Qorma Masala
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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.