Chicken is one of the most favorite meat for many people and one of the favorite form of chicken served in Asian countries like Pakistan and India is karahi(casserole). Chicken karahi is prepared in a variety of ways. There is a plethora of chicken karahi recipes cooked in Pakistan and India and are enjoyed by people from all over the world. Karahi is a dry dish while qorma is dish with a bit of gravy. Qorma is also cooked in a variety of ways and recipes of qorma also come from different regions of the sub continent. This dish basically dates back to the Mughal era and since then qorma recipes are integral part of South Asian cuisine. This dish has gone through so many changes and has not exactly been to its original form now but as it travelled to different parts of subcontinent it went through variations and nowadays, qorma has so many forms and variations and people from many parts of the world enjoy qorma in its original and its latest forms.
In this short article, we are going to share a delicious, tempting and mouth watering chicken qorma recipe that is more of a Mughalai touch recipe of chicken qorma. Those who love qorma in any form will surely enjoy cooking and eating this badami qorma recipe. Following are the ingredients and cooking details for badami chicken qorma:
Chicken: One kg (cut into 8 pieces)
Brown Onion grinded: Half cup
Poppy seeds: One tablespoon
Desiccated coconut: Two tablespoons
Almonds blanched and grinded: Ten to twelve
Oil: One cup
Mixed whole spices: One tablespoon
Yogurt: one and a half cup (well beaten)
Ginger garlic paste: One tablespoon heaped
Salt: One and a half teaspoon
Chili powder: Three teaspoon
Coriander powder: One and half teaspoon heaped
Nutmeg: Half teaspoon (grinded)
Mace: Half teaspoon (grinded)
Green cardamom: Half teaspoon (grinded)
Allspice: Half teaspoon (grinded)
Hewra water: 2 drops
First of all grind together poppy seeds, coconut and blanched almonds into a fine paste and keep aside. Now heat oil add whole spices with ginger garlic paste, chicken, salt, chili powder, coriander and fry well adding little water so that the spices don’t get burned. After that cover and cook for 10 minutes and add in yogurt mixed with grinded paste, nutmeg, mace, green cardamom, allspice, brown onion, let it cook on slow flame for 15 minutes more, lastly add Kewra water, serve garnished with fried almonds.
You can enjoy chicken badami qorma with sheermaal, roghni naan or chapatti. Try this yummy recipe and enjoy with friends and family.