How To Make Chicken Quorma Recipe
In Asian nations, chicken quorma is eaten with great affection and is retained as a special delicacy in many feasts because of its distinctive spices. The unique feature of quorma is that onions are fried, dried, and then ground into a powder before being added to the curry. This process gives the curry a lovely color while also improving the flavor and aroma.
When cooking the korma, brown the onion carefully because occasionally the color and flavor of the quorma are ruined by a dark brown color, and the color of the curry turns black instead of brown. Additionally, the flavour of a dark brown onion is also slightly different. Golden brown crispy fried onion is best in color and taste of quorma curry.
Ingredients For Chicken Quorma Recipe
Chicken = 1/2 Kg
Oil = 1 cup
Ghee = 2-3 tsp
Cardamoms = 8-10
Cloves = 6-7
Garlic = 2 tbsp
Coriander Powder = 1 tbsp
Chili = 1 tbsp
Salt = To Taste
Ginger Paste = 1 tsp
Yogurt = 1 cup
Onions = 2 (fried, puree this with the yogurt), sliced
Garam Masala = 1 tsp
Saffron = Few strands (mixed in 3 tsp of water)
Coriander Leaves = For garnishing (chopped )
Method
- Put the oil into the pan and heat it.
- Stir the mixture properly by adding cardamom, cloves, and garlic.
- After that, add the chicken and cook it for two to three minutes. Stir constantly.
- Once the chicken is brown, add the coriander and chili powder.
Add salt to taste. - In a saucepan, combine ginger paste, fried onions, and yogurt. Cook for a minute.
- For flavor, add garam masala and saffron.
- Adding a bit of water before covering will thin out the gravy if it’s too thick.
- Make sure that the chicken and masala are well mixed.
- Cook on a low flame for several minutes, then cover the pot. Stir occasionally.
- Add coriander and serve Quorma warm.
