Authentic Chicken Qorma Recipe by Food Fusion | Rich & Aromatic Mughlai Curry | RHF (Recipe)

Indulge in the rich flavors of Mughlai cuisine with this Chicken Qorma recipe by Food Fusion. A perfect blend of spices, yogurt, and tender chicken cooked to perfection.

Chicken Qorma by Food Fusion | Mughlai Chicken Curry | Rich & Aromatic

Introduction

Chicken Qorma is a traditional Mughlai dish that has won hearts all over South Asia. This recipe by Food Fusion elevates the classic Qorma with a rich blend of spices, tender chicken, and a creamy yogurt base, making it perfect for any special occasion or a luxurious weeknight dinner.

Improved Recipe

Ingredients

• Ghee: 3-4 cups
• Finely Chopped Onion: 2 large
• Large Cardamom: 2 pods
• Green Cardamom: 4-5 pods
• Cloves: 3-4
• Ground Black Pepper: ½ teaspoon
• Aniseed Flower: 1
• Cinnamon: 2-3 pieces
• Black Cumin (Shahi Jeera): 1 teaspoon
• Bay Leaves: 3
• Ginger-Garlic Paste: 2 tablespoons
• Chicken Meat: 500 grams
• Salt: 1 teaspoon (adjust to taste)
• Kashmiri Chili Powder: 1 teaspoon
• Roasted Ground Coriander Powder: 2 tablespoons
• Red Chili Powder: 2 teaspoons
• Food Coloring (Yellow): ¼ teaspoon
• Sour Yogurt: 1 cup
• Nutmeg Powder: ¼ teaspoon
• Mace (Jalwatri) Powder: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Butter: ½ tablespoon
• Kewra Water: 1 tablespoon
• Almonds: For decoration
• Ginger: Thinly sliced for decoration

  Method

  1. Fry the Onions:

• Heat the ghee in a large pan.
• Deep fry the finely chopped onions until golden brown and crispy.
• Remove the onions and spread them on a tissue paper to absorb the excess oil. Set aside for later use.

  2. Prepare the Spice Base:

• In the same ghee, add large cardamom, green cardamom, cloves, ground black pepper, anise flower, cinnamon, black cumin, and bay leaves.
• Fry the spices for about a minute to release their aromas.

  3. Cook the Chicken:

• Add the ginger-garlic paste to the pan and sauté briefly.
• Add the chicken pieces and fry them until they change color.
• Cover the pan and let the chicken cook for 4-5 minutes on medium heat.

  4. Add the Spices:

• Mix in the salt, Kashmiri chili powder, roasted ground coriander powder, red chili powder, and food coloring.
• Stir well and cook for another 5 minutes.

  5. Simmer the Curry:

  6. Final Touches:

• Add nutmeg powder and mace powder, and cook for an additional 2-3 minutes.
• Roughly grind the fried onions and add them to the curry.
• Stir well and cook for another 2-3 minutes to allow the flavors to meld.

  7. Finish the Dish:

• Add garam masala powder, butter, and kewra water.
• Mix everything well and let it cook for a minute.

  8. Garnish:

• Garnish the Qorma with sliced almonds and thinly sliced ginger.
• Serve hot with naan, rice, or paratha.

  Calories Information

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

  Health Benefits and Precautions

  Health Benefits:

• Rich in Protein: Chicken is a great source of lean protein.
• Antioxidant Properties: Spices like turmeric, coriander, and black pepper offer numerous health benefits, including anti-inflammatory and antioxidant properties.

  Precautions:

• High-Calorie Dish: Due to the use of ghee and yogurt, this dish is relatively high in calories. Consume in moderation.
• Spice Level: Adjust the amount of red chili powder according to your spice tolerance.

• Add half a cup of water (or as much as needed) and bring the mixture to a simmer.
• Turn off the heat temporarily.
• Whisk the sour yogurt and gradually add it to the chicken, stirring continuously to avoid curdling.
• Cook the curry for 5 minutes on low heat.

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