Authentic Chicken Qorma Recipe by Delhi Cookbook | Rich and Flavorful Mughlai Delight | RHF (Recipe)

Discover the rich flavors of Mughlai cuisine with this authentic Chicken Qorma recipe from the Delhi Cookbook. Learn how to prepare a succulent and aromatic chicken dish with traditional spices, yogurt, and almonds.

Delhi Cookbook’s Chicken Qorma | Traditional Mughlai Recipe | Spiced Chicken Curry

Introduction

Chicken Qorma is a classic Mughlai dish that is loved for its rich and aromatic flavors. Originating from the royal kitchens of Delhi, this dish combines tender chicken with a blend of spices, yogurt, and almonds to create a creamy and flavorful curry. This recipe from the Delhi Cookbook offers a step-by-step guide to making an authentic Chicken Qorma, perfect for special occasions or a luxurious family meal.

Improved Recipe

Ingredients

• Chicken: 1 kg

• Red Chili Powder: 1 teaspoon

• Salt: 1 teaspoon

• Ginger Paste: 1 tablespoon

• Garlic Paste: 2 tablespoons

• Cooking Oil: 1 cup

• Onions (finely chopped): 2 large

• Cloves: 4

• Green Cardamom: 10

• Cinnamon: 1 medium piece

• Black Pepper: 6

• Bay Leaves: 2

• Coriander Powder: 1 tablespoon

• Coconut Powder: 1 tablespoon

• Yogurt (not too sour): 1 cup

• Grated Almonds: 12

• Garam Masala: 1 teaspoon

• Small Cardamom Seeds: 1-2

• Cloves: 2

• Cinnamon Stick: ½ inch

• Black Pepper: 4-5

Marination Process

Prepare the Chicken:

• In a large bowl, mix the chicken with red chili powder, salt, ginger paste, garlic paste, and 1 tablespoon of yogurt.

• Cover and marinate for 1 hour to allow the flavors to infuse the chicken.

Cooking Method

1. Fry the Onions:

• Heat the cooking oil in a large saucepan over high heat.

• Add the finely chopped onions and fry until golden brown.

• Remove the onions from the oil and set them aside, leaving the oil in the pan.

2. Cook the Spices:

• In the same oil, add cloves, green cardamom, cinnamon, bay leaves, and black pepper.

• Fry the spices on high heat for a few seconds until they release their aroma.

3. Cook the Chicken:

• Add the marinated chicken to the pan with the spices.

• Fry on high heat, then add coriander powder and coconut powder.

• Mix well and continue to cook on high heat for 5-6 minutes until the water from the chicken evaporates.

4. Add Yogurt and Almonds:

• Add the remaining yogurt and ground almonds to the chicken.

• Cover the pan and cook on high heat for 7-8 minutes, stirring occasionally.

5. Prepare the Onion Paste:

• Grind the fried onions with half a cup of water to make a smooth paste.

• Add this paste to the chicken along with some whole almonds.

• Cook on medium heat for 4-5 minutes, allowing the flavors to meld.

6. Finish with Spices:

• Add a few drops of kewra water for a fragrant touch.

• Grind together small cardamom seeds, cloves, cinnamon, and black pepper, and add 1/3 teaspoon of this spice mix to the chicken.

• Add 1½ cups of water, mix well, and cover the pan.

• Cook on low heat for 2-3 minutes to let the chicken absorb all the flavors.

7. Serve:

• Once cooked, serve the Chicken Qorma hot with naan, roti, or rice.

Calories Information

• Calories per serving (approximately 200g of chicken with sauce): 450-500 kcal

Health Benefits and Precautions

Health Benefits:

• Rich in Protein: Chicken provides a high-quality protein source, essential for muscle repair and overall health.

• Nutrient-Dense: Ingredients like almonds, yogurt, and spices add essential vitamins, minerals, and antioxidants.

Precautions:

• High-Calorie Content: Due to the use of oil, almonds, and yogurt, this dish is calorie-dense. It should be consumed in moderation, especially for those on calorie-restricted diets.

• Spice Levels: Adjust the amount of chili and spices according to your taste preference.

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