Chicken Qorma @ The Dish Diary
Chicken Qorma is a flavorful dish that is popular in South Asian
and Middle Eastern cuisine. It typically consists of chicken that is cooked in
a rich, creamy sauce made from a blend of yogurt, spices, and aromatic herbs.
To make Chicken Qorma, bone-in chicken pieces are first marinated in a mixture of yogurt, ginger, garlic, and various spices such as cumin, coriander, and turmeric. The marinated chicken is then browned in a pan with ghee or oil, along with onions, tomatoes, and green chilies.
Once the chicken is browned, the sauce is made by adding additional yogurt, cream, and a
blend of spices such as garam masala and cardamom powder. The chicken is then simmered in the sauce until it is cooked through and the flavors have melded together.
Chicken Qorma is typically served with rice or naan bread, and it is often garnished with fresh cilantro or mint leaves. The dish is known for its rich and creamy texture and the complex blend of spices that give it a unique and flavorful taste.
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Ingredients:
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- 1 kg bone-in chicken, cut into medium-sized pieces
- 1 cup plain yogurt
- 2 medium-sized onions, finely chopped
- 3-4 green chillies, slit lengthwise
- 1 cup tomato puree
- 1 cup heavy cream
- 1/2 cup ghee or vegetable oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon cardamom powder
- Salt to taste
- Chopped fresh cilantro leaves for garnish
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Recipe | The Dish Diary
In a large bowl, mix together the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, garam masala powder, and cardamom powder. Add the chicken pieces to the marinade and mix well. Cover the bowl with cling film and refrigerate for 2-3 hours.
In a large pot or Dutch oven, heat the ghee or
oil over medium-high heat. Add the chopped onions and sauté until they are soft
and golden brown.
Add the marinated chicken pieces and green
chillies to the pot and cook for 5-7 minutes, stirring occasionally.
Add the tomato puree to the pot and cook for
another 5 minutes, stirring occasionally.
Reduce the heat to low and add the heavy cream
to the pot. Mix well and cook for another 10-15 minutes, or until the chicken
is cooked through and the sauce has thickened.
Season with salt to taste.
Garnish the Chicken Qorma with chopped
cilantro leaves and serve hot with rice or naan bread.
Enjoy the rich and flavorful taste of this
delicious Chicken Qorma!
Author's Corner
Dear readers,
Welcome to my food blog! I am thrilled to
share my passion for food and cooking with you. As an author and food
enthusiast, I believe that food is not just about nourishing our bodies, but
also about nourishing our souls.
In this blog, I will be sharing some of my
favorite recipes, along with tips and tricks to help you elevate your cooking
skills. I will be taking you on a journey through different cuisines, from
traditional family recipes to new and exciting flavor combinations.
I believe that food brings people together,
and that cooking is an art form that should be enjoyed by everyone. Whether you
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inspiration and motivation to experiment with new ingredients and flavors.
I hope that you find my recipes and tips
helpful, and that they inspire you to create delicious meals for yourself and
your loved ones. Thank you for joining me on this culinary journey, and I look
forward to hearing your feedback and suggestions.
Happy cooking!
Best regards, The Dish
Diary Team
