Chicken Qorma

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.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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!