Badami Qourma

Name: Badami Qourma
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: 1 kg Chicken; To taste Salt; 1 tablespoon Ginger paste; 1 tablespoon Garlic paste; 1 tablespoon Vinegar; as per need Water; 2 – 3 Onion, sliced; 1 cup Yogurt; 1 cup Fried onions; 100g Almond, crushed; 1 cup Ghee; 1 tablespoon Ginger-garlic paste; 1 teaspoon Whole spices; 1 teaspoon Coriander seeds; 1 teaspoon Cumin seeds; 1 tablespoon Deghi red chili powder; 1 tablespoon Cumin powder; 1 teaspoon Turmeric powder; 1 tablespoon Red chili powder; 1 teaspoon Kewra water; 1 cup Fried onion; 1 cup Almonds, peeled; for garnish Ginger, julienned

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Qorma is one of the most ancient recipes that initiate from the Indian subcontinent. This pleasurable meat recipe is said to have its pedigree in the stately kitchens of the Mughal kingdom and the unique Qorma recipe was said to be prepared back in the 16th century. The distinguishing characteristic of the Badami Qorma is that it is topped and cooked with an assortment of nuts like almonds in the process.

Medium
5 person(s)
25 Min
8 Likes

Ingredients

- Chicken1 kg
- SaltTo taste
- Ginger paste1 tablespoon
- Garlic paste1 tablespoon
- Vinegar1 tablespoon
- Wateras per need
- Onion, sliced2 – 3
- Yogurt1 cup
- Fried onions1 cup
- Almond, crushed100g
- Ghee1 cup
- Ginger-garlic paste1 tablespoon
- Whole spices1 teaspoon
- Coriander seeds1 teaspoon
- Cumin seeds1 teaspoon
- Deghi red chili powder1 tablespoon
- Cumin powder1 tablespoon
- Turmeric powder1 teaspoon
- Red chili powder1 tablespoon
- Kewra water1 teaspoon
- Fried onion1 cup
- Almonds, peeled1 cup
- Ginger, juliennedfor garnish

Preparation

Marinate chicken with salt, ginger garlic paste, vinegar, water mixture and store for 30 minutes aside, so that chicken is fully marinated.
Heat oil in a wok, fry the sliced onion until brown.
Grind half of the onions with yogurt, almond and little bit of water. Set it aside for later use.
Now, heat ghee in a large pot, add ginger garlic paste along with whole spices and saute.
Add coriander, cumin seeds and stir well.
Add the onion-yogurt mixture and let it cook for 3 - 4 mins.
Add the spices: salt, deghi red chili, ground cumin, turmeric, red chili powder, and kewra water. Let it cook for 2 minutes until fragrant.
Add Chicken, stir well, cover and let it cook within its own water for 8 minutes.
When the chicken is tender, add the fried onions, almonds to it and mix well.
When the gravy gets a boil lower the stove flame, cover and let it cook for 5 to 7 minutes or until oil appears on the surface.
Enjoy! Please give us your feedback in the comments below.