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
3. Onions
4. Cilantro/Kothmir/Hara Dhanya
5. Yogurt (curd)
6. Almonds
7. Ustad Banne Nawab’s Chicken Qorma Masala
Don't have Ustad Banne Nawab’s Chicken Qorma Masala in your kitchen yet?
Buy Now1 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.
