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Qorma there is no better curry than a perfectly cooked qorma . ‘Qorma’ is probably derived from the Persian ‘Korish’ which is a mild broth cooked in ghee.
Mughals added curd, almonds, Saffroms and aromatic spices making it an Indian dish.
It is famous that if a cook could cook Qorma. He was not fit for the Mughal kitchen. Even if he could prepare a dozen varieties of food. He was the master of the kitchen only if he knows how to cook qorma. He can become a special khansaman for the table of kings and emperors’. Writes Pat Chapman, author of India Food and Cooking, in his book.
But some believe that the Qorma originates from Central Asia, where it is variously known as Iskhorma, qorma, qarma and qwarma. And that its Mughal form originated in the 16th century, in the royal kitchen of Akbar the Great. The result of experiments by Rajput khansamas under the supervision of Mir Bakawal (one of Akbar’s Nurtans Rattans).
Qorma literally means ‘steam meat’, and in the process of cooking qormah, the meat is first steamed in ghee, curd, and It was stewed with spices and then cooked on low heat with water added; Peeled almonds were ground and used to thicken the broth.
It is said that in the royal kitchens, before cooking for the emperor’s table. The meat was put in yogurt, fried onions and spices, after the meat was first fried. It was cooked in a slow-cooked or open pot until the curry was ready. The method of cooking was used, but in the whole process the heat was taken care of so that the curd does not burst
There are as many recipes of Qorma as there are regions in the subcontinent. Each region has its own spices, basic ingredients and decorations. But The curry prepared from fried onions is called the original ‘Qorma’ –
Delhi grainy qorma recipe Ingredients :
- Chicken – 1.5 kg
- beaten curd – 1/2 cup
- oil – One quarter of a cup
- finely chopped onions – 4
- small cardamoms – 8
- cloves – 5
- green Chili – 6
- Nutmeg – 1/4 piece
- Jawtri – 2 pieces
- Ginger garlic paste – 2 teaspoons
- Salt – 1/2 teaspoons
- Ground Red Chili – 1/2 teaspoons
- Ground Coriander – 1/2 teaspoons
- Cumin – 1/2 teaspoon
- Saffron essence – 10 drops
First Heat a quarter cup of oil in a pot. secondly, add finely chopped onion to it and fry it golden.
Then take out the fried onion from the pan and spread it so that it becomes crispy.
After that add small cardamom, cloves, black pepper, nutmeg piece, jawtri pieces and ginger garlic paste in oil and fry well.
Then add the chicken and fry well for a few minutes.
Mix salt, ground red pepper and ground coriander in a bowl and add to the chicken mixture.