Badami Qourma A GUIDE BY OUR EDITOR

Before You Start

  • The most important constituent for the preparation of the Korma is meat, braised with cream, yogurt or stock with an addition up of spices and herbs which product a formation of a solid glaze sauce.
  • Make sure to use a deep dish to cook the meat right through
  • The almonds in the Qorma play a rather essential role in balancing the intense spices and flavors in the dish, while qorma can be made without almonds, this dish tastes unique in its ensemble of almonds because of the balance of flavors.

Perfectly tender chicken marinated in aromatic spices

The chicken in the dish needs to be sufficiently tender and thoroughly infused with the spices used in the qorma, therefore it is necessary that the meat can rest in marinade for an ample amount of time and the marinade contains the proper balance of flavors in its preparations.

 

Nihari masala is easily available in the market but to make one at home, free from preservatives is a time-taking task but is worth it. It is a blend of royal cumin seeds, ground turmeric, peppercorn, red chili, mace, nut meg, cloves, cardamoms, bay leaf, Kashmiri red chili, coriander. The ground spices can be stored in an air tight container for weeks.

Caramelized onions are a wonderful accompaniment to create a great base for savory curries. To make the perfect caramelized onions one should make sure to use semi-red onions rather than white. The onions should be pat dried with a kitchen towel completely once washed. The lesser the moisture in onions the better they are caramelized. Make sure to not burn or over cook the onions. Once light brown, onions should be placed on a paper towel immediately and covered with a paper towel as well. In th

Clarified butter is known as GHEE. The fat is extracted from cooking the milk cream that separate the butter solids from the milk. Once the milk is separated, the fatty water is placed in an air tight container in a cool place where it solidifies. The Ghee is commonly used in preparing breakfast i.e. parathas. It can also be used in making barbeque and in gravies to make them richer and bursting with flavors.

Preparing the Chicken

The chicken in the dish needs to be sufficiently tender and thoroughly infused with the spices used in the qorma, therefore it is necessary that the meat can rest in marinade for an ample amount of time and the marinade contains the proper balance of flavors in its preparations.

 
Preparing the Chicken

Badami Qourma

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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
  • 0 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.
 

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