By Zubda Malik
Chicken Qorma
8 steps
Prep:15minCook:35min
Chicken Korma is a rich and flavorful dish that originates from the Indian subcontinent. It is a classic Mughlai dish that features succulent chicken pieces cooked in a creamy, aromatic, and mildly spiced gravy. The dish is known for its luxurious texture and complex blend of spices, making it a favorite in Indian and Pakistani cuisine.
Updated at: Tue, 09 Jul 2024 16:28:39 GMT
Nutrition balance score
Good
Glycemic Index
21
Low
Glycemic Load
5
Low
Nutrition per serving
Calories1016.2 kcal (51%)
Total Fat88.9 g (127%)
Carbs22.7 g (9%)
Sugars6.7 g (7%)
Protein36.7 g (73%)
Sodium668.4 mg (33%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1kgChicken
3Onions
medium
1 cupOil
1 cupYogurt
12Almonds
for paste
12Cashews
for paste
3Bay leaves
7Cloves
3 inchesCinnamon stick
1 tspCumin seeds
4Cardamom pods
2Black cardamoms
2 TbspGinger garlic paste
1 TbspGreen chilli paste
1 TbspRed chilli powder
1 TbspCoriander powder
1 tspcumin powder
salt
to taste
½ tspturmeric
1 cupwater
1 tspGaram masala
For garnish
3 dropsKewra water
¼ tspFennel seeds powder
¼ tspGround nutmeg
¼ tspGround mace
5Almonds
Instructions
Step 1
1. Fry thinly sliced onions in oil until golden brown and crispy. Crush and set aside.
Step 2
2. In the same pan, fry whole spices (cardamom, cloves, cinnamon, cumin seeds) with chicken pieces, ginger garlic paste, and green chilli paste.
Step 3
3. Add salt, red chilli powder, turmeric, coriander powder, and cumin powder. Cook for a few minutes.
Step 4
4. Add whisked yogurt and cook for 5 minutes. Cover and cook on low heat for 10-15 minutes.
Step 5
5. Make a paste with soaked and blanched almonds and cashews. Add to the korma and cook for 5 minutes.
Step 6
6. Add crushed fried onions paste and water. Cook on low heat until oil separates.
Step 7
7. Add garam masala, ground nutmeg, ground mace, ground fennel seeds.
Step 8
8. Finish with kewra water and blanched almonds. Serve with naan and enjoy!
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