Chicken Qorma

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My husband’s most-requested-dish: Chicken Qorma. Aromatic spices yogurt and onion based chicken. This is actual my sister-in-law’s mom’s version of Qorma- the kind my husband seems to request the most! Instead of grinding masala’s together or using the whole masala, I took a shortcut and used some powder versions instead. This dish with naan, especially Shalimar naan according to Faizan (my husband) is the perfect pairing.



1 whole skinless chicken cut PLUS 1 whole butterfly breast cut

3 medium onions sliced

5 green cardamom

1/2 tblspn black peppercorn

1/2 tblspn cloves

1 tblspn heaped garlic paste

1tblspn heaped ginger paste

3/4cup yogurt

1/2 tspn nutmeg powder

1 tspn mace powder

1 heaped tspn coriander powder

Salt to taste

Red chilli powder to taste



Heat oil.  Add cardamom, peppercorns, and cloves.  After one stir add onions.  Cook until onions are brown and crunchy- not burnt.  Remove the onions and strain- set aside to dry. In the remaining oil add ginger and garlic paste.  Cook until color starts to change.  Add chicken. Mix, cook and cover on med for 10 mins. Uncover, heat on high add yogurt and mix with chicken.  Add the nutmeg, mace, chilli powder, coriander powder, and salt.  Cook for 15 mins on med heat covered.

Separately crush the onions until powder or blend them.  Add to the chicken, mix and cook on low for another 10 mins.  When the oil starts to separate (or after 10 mins) chicken should be done.

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