Chicken Korma/Qorma varies drastically from household to household and region to region. It’s probably because the original Mughal version is ridiculously heavy and has a lot of ingredients. Nowadays, the most common type of Qorma/Korma cooked in people’s homes in India and Pakistan has two essential ingredients: yoghurt and chicken. The rest? It’s really all up to your idea of what Qorma/Korma is. I have had super oily, red or dark brown versions… I have had creamy versions, and I have had simple home made healthier versions. All sorts. This recipe is a slightly grander version and includes some solid onions, almonds, saffron & some cream. I tend to like the home made simple no fuss Chicken with bone in Qorma/Korma, but my husband swears by this version. Try it out… !
hAPPY eATING & kEEP sMILING
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