Qorma/Korma and Chicken Korma Recipe/How to make Chicken Qorma/Korma

Qorma/Korma

History of Qorma/Korma

Korma is probably derived from the Persian word 'Quresh' which is a mild broth cooked in ghee. There is no better curry than a well-cooked curry. It was well-known that if I could cook Qorma/Korma, it would be suitable for a Mughal kitchen. if he could prepare a dozen varieties of it, he could become a special chef for the king of the kitchen and the emperor's table.

But some believe that Qorma/Korma belongs to Central Asia, where it is known by various names such as Askhurma, Qorma, and Korma, and its Mughal form in the sixteenth century, in the royal kitchen of Akbar the Great. This is the result of the experiments of the Rajput chefs under the supervision of Mir Bakawal (one of Akbar's Nortons).

The dish prepared from these experiments was named 'Qorma' by the Rajput chefs in honor of the warrior tribe 'Karma'. It was tasted with yogurt and spices, then water was added and cooked on low heat until ready. Used to thicken broth by grinding peeled almonds.

It is said that in the royal kitchens, the meat was served with yogurt, fried onions, and spices before cooking for the emperor's table. The cooking method is used, but the heat is taken care of throughout the process so that the yogurt does not burst. 'Kashmiri Rogan Josh' and 'Do Piyaza' are also forms of Qorma/Korma.

Nowadays, Qorma/Korma recipes use meat or vegetable, oatmeal, and coconut milk, but the best qorma/Korma is fried onions, hot spices, cardamom, bay leaf, and curry water in yogurt broth. There are as many recipes for qorma/Korma as there are regions in the subcontinent. Each region has its own spices, basic ingredients, and decorations, but the curry that is prepared from fried onions is actually called qorma/Korma.

Qorma/Korma

Turnips, carrots, potatoes, beets, onions, and mustard greens are some of the ingredients of Norton Qorma/Korma. It is a delicious vegetable dish - history shows that the British did not introduce cabbage in the area until then. It was also added to Norton.

Ain-e-Akbari states that Qorma/Korma was created in the royal kitchen of Akbar the Great, although the recipe for Qorma/Korma in these thirty dishes is not presented in Ain-e-Akbari (Akbar Name). It is possible that the composition and ingredients of qorma/Korma have been the same for the last five hundred years.

During my research, I also guessed that the use of turmeric was not very popular in the royal kitchens, its use in qorma/Korma depends on your own intentions. The four forms of qorma/Korma are popular in the subcontinent: Mughlai, Shahi, Kashmiri, South Indian, and Pakistan. The composition of Shahi and Mughlai is similar to the traditional qorma/Korma.

After it is ready, the cream is added to the royal qorma/Korma from above, a Punjabi choice, while Mughlai qorma/Korma is cooked in khoya before being taken off the stove. Coconut milk and grated fresh coconut are added to the South Indian curry which not only changes the taste of the curry but also gives it a unique flavor.

It goes without saying that the fried onion Qorma/Korma belongs to any region of the subcontinent, be it meaty or vegetable, royal or Mughal, is the most preferred qorma/Korma. Today I present to you my recipe for making qorma which does not require any extra Tarka or any sauce or pickle, eat it with hot bread or shermaal, then stir, it is at your service from my kitchen.

Sheermal or Naan

Qorma/Korma

Qorma/Korma is a popular dish of the Pakistan and Indian subcontinent which is often served at feasts and weddings. Beef, goat, or chicken meat is used in its preparation. Yogurt and tomatoes are mixed to make gravy, but some do not use tomatoes in qorma/Korma. The recipe for making qorma/korma is like other dishes, in which the first meat or vegetable (vegetable qorma/korma) is cooked on high heat. Ghee is using and then gravy is prepared.

Most of the yogurt is used in the preparation of gravy. Onions are browns and added. There is a big difference between qorma/Korma and other "salan" recipes that are not usually found in other meat or chicken dishes. Pepper and ginger are often used, but there is so much variety in the preparation that the taste is not the same in the same variety or variety. Bay leaves or dried coconut is also included in the Indian curry.

Types of Qorma/Korma

Here are some of the ones I found to be interesting:

Meat Qorma/Korma

Pulao Qorma/Korma

Vegetable (spinach and other vegetables) Qorma/Korma

Turnip Qorma/Korma

Biryani Qorma/Korma

1. Pulao Qorma/Korma

Qorma/Korma pulao is a dish of rice and meat made with goat meat.

Mutton Qorma

2. Royal Qorma/korma

The royal qorma/Korma has more accessories than other qormas/Kormas, and fruits, almonds, pistachios, and cashews are used in its preparation.

Royal Qorma/Korma

3. Chicken Qorma/Korma

According to a survey of public eating habits, in the 21st century in England, chicken qorma/Korma has surpassed chicken tikka spice in popularity. Almonds, cashew, coconut, coconut milk, copra, nuts are often used in Chicken Qorma/Korma which makes it delicious.

Chicken Qorma/Korma

4. Norton Qorma/korma

Norton qorma/Korma is a qorma/Korma made of vegetables with cheese or pistachios added to the vegetables. Nine rattan means nine gems and nine dishes and accessories are often added to this dish.

Norton Qorma/Korma

5. Eid-ul-Fitr

In most parts of the Pakistan and Indian subcontinent, Qorma/Korma is a traditional dish made from goat and beef on the occasion of Eid-ul-Adha, in which spices are used.

Beef Qorma/Korma

Chicken Korma/Qorma Recipe/How to make Chicken qorma/Korma

Chicken Korma/Qorma is a delicious and easy recipe.

Things we need in making Korma/Qorma:

Ingredients:

• Chicken = 1 kg
• Ginger paste  = 1 tablespoon
• Julian cut Ginger = 1 tablespoon (For garnishing)
• Garlic paste = 1 tablespoon
• Oil or ghee = 1 cup or 250 grams
• Cloves = 8 to 10
• Cinnamon Stick = 2 tablespoon
• Black pepper = 1 tsp
• Red chili powder = 2 tablespoon
• Coriander powder = 1 tablespoon
• Yogurt = 250 grams
• Black cardamom = 4
• Green cardamom = 8
• Salt = as required
• Onion = 250 grams
• Tomatoes = 100 (optional) If you like
• Almond paste = 1 tablespoon
• Nutmeg powder = 1 pinch
• Mace powder = 1 pinch
• Bay leaves = 3
• Coconut Powder= 1 tablespoon
• Cumin seeds = 1 tablespoon
• Green chili = 2 to 3 (for garnishing)
• Fresh Green coriander = 1 tablespoon (For garnishing)
• Kewra essence = 2 drop (optional)

Method of Preparation:

First, turn on the flame and keep the pan on the stove add oil to a frying pan and fry the onions medium to high flame. When they become light brown, take out the onions into the pans and set them aside. Now add chicken to the same pan and fry chicken until its color is light golden now add ginger and garlic paste and fry it.

Now take a bowl and in a bowl add cloves, cinnamon stick, cumin seeds, black pepper, red chili powder, salt, crushed black cardamom,  crushed green cardamom half (half used in the ending), bay leaves, Yogurt, and tomatoes (optional If you like otherwise you skip the tomatoes) and mix well.

Now take the brown onion then blend brown onion in a blender. you can also crush the brown onion it depends on your choice.

Now add this prepared mixture to the hot ghee and chicken of the pan and fry for ten minutes. cooked the chicken for more than five minutes. After five minutes add coriander powder and fries the chicken then turn the heat medium to high flame and add brown onion mixture, coconut Powder and almond paste let it cook. cook the chicken until the gravy separates the oil from the pan, your chicken is cooked.

Now you add nutmeg powder, mace powder, and half green cardamom powder and put the lid on it, keep the chicken Qorma/Korma on dum for five minutes.

After a minute, remove the lid and add kewra essence, Put it in a serving dish. Garnish with Julian cut ginger, green chili, and fresh green coriander on top. Delicious chicken Qorma/korma is ready. Serve hot with bread or naan which you like.

Chicken Qorma/korma