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Saffron Almond Chicken Qorma (Korma)

Serves 4 to 6 

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… !

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What you need

Marinade:
2 pounds boneless chicken cut into bite size pieces or slightly bigger
1 tsp turmeric
1 tsp coriander powder
1 tsp red chilli flakes
1 tsp cumin powder
2 tsp minced garlic
1 cup yoghurt
Salt to taste
½ tsp garam masala
½ an onion sliced thin

How to:

Mix all the ingredients and refrigerate for a couple of hours

What you need:

1 red onion sliced thin
Some oil/butter
1 clove garlic minced
½ inch ginger julienned
½ tsp ilaichi seeds or 3 whole cardamoms
1 ½ tsp coriander powder
Pinch or 2 saffron threads
1 bay leaf
Black pepper
½ cup ground almonds
Some milk or cream (amount depends on how you like your gravy)

How to:

  1. Fry the onion until golden brown and fry the ground almonds, garlic, ginger, coriander powder, and cardamom for a couple of minutes 
  2. Add the remaining ingredients including the chicken and marinade
  3. Continue to fry on low- medium while stirring for at least 10 minutes till chicken is half cooked (it really doesn’t look appetizing at this point) 
  4. Keep on low and add the milk or cream
  5. Cover and simmer for about 20 minutes or until chicken is cooked through
  6. Check for salt and add any if needed
  7. Serve with rice boiled with some whole spices/cinnamon

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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