Chicken Qorma

Name: Chicken Qorma
Total time: 3600 s
Yield: multiple
Cuisine: Pakistani
Ingredients: 1 kg Chicken pieces; 1 tbsp Ginger garlic paste; 1 tsp ginger julieline; 1 cup brown onions; 1 tez patta; 1 cinnamon stick; 1_2 big elaichi; 1 cup dahi/250 gms; 1 tbsp red chilli powder; 1 tsp dhania powder; 5_6 Sabut kali mirch; 3_4 cloves; 1 tsp garam masala powder; 1/4 tsp Jaifal jawatri powder; 4 Green elaichi

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Qorma is most famous dish originated in Mughal era by royal cooks. Its basically meat braised in ghee /oil and yogurt sauce with spices and caramelised onions and kewra water.
#cpl
#zaffran

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Qorma is most famous dish originated in Mughal era by royal cooks. Its basically meat braised in ghee /oil and yogurt sauce with spices and caramelised onions and kewra water.
#cpl
#zaffran

Saved

Ingredients

40 _60 mins

multiple

1 kg Chicken pieces
1 tbspGinger garlic paste
1 tspginger julieline
1 cupbrown onions
1tez patta
1cinnamon stick
1_2 big elaichi
1 cupdahi/250 gms
1 tbspred chilli powder
1 tspdhania powder
5_6Sabut kali mirch
3_4cloves
1 tspgaram masala powder
1/4 tspJaifal jawatri powder
4Green elaichi

Saved

Steps

40 _60 mins

1

Wash and dry chicken, brown onions and with fingers crush them
2

In same oil put sabut garam masala green elaichi than add ginger garlic paste and fry for few mins than add chicken and fry till colour changes and add red chilli powder and dhania powder in it n fry well,(I add dry masalay in some water and keep)add 2cups water and cook on medium to low flame, chicken will be tender and water dries than add dahi beaten and fry till dries and oil comes up add hot water 2cups and cook on low flame till chicken tenders add crushed onions and cook for few more mins
3

Beat dahi and add brown onions in it, add this mixture in chicken and fry them well. Now bhunai is important of qorma till oil separates add 1cup hot water, kewra garam masala and Jaifal jawatri powder, some ginger julienne and cook on dum. Serve with sheer mal, taftan.