- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 5
Cook Time : 20
Total Time : 25
Ingredients
Serves 6
chicken, qorma cut 1 kgs
Large Onions,Half thinly sliced and half grated 3 nos
Large Tomatoes,finely chopped 2 nos
Poppy Seeds 1 tbsp
Cashews 15 nos
Milk 2 tbsp
Coriander Powder 1 tbsp
Rec Chili Powder 1 tsp
Kashmiri Red Chilli Powder 1 tsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Turmeric 1/4 tsp
Oil 1/4 cups
Salt or to taste 1 tbsp
Bay Leaves 2 nos
Green Cardamom 3-4 nos
Cloves 3-4 nos
Black Peppercorns 10-12 nos
Shahi Jeera 1/2 tsp
kasuri methi 1 tbsp
Directions
Wash and clean the chicken. Keep aside.
Soak poppy seeds in luke warm milk for 10 minutes. Grind it along with cashews and keep aside
Heat oil in a pan. Fry half of the onions until golden brown. Grind to a paste. Set aside
Add shahi jeera and let it splutter. Add bay leaves, green cardamom, cloves, black peppercorns and cinnamon
Add half of the onions and fry till slightly golden. Add ginger garlic paste and saute till the raw smell goes off
Now add tomatoes and cook till mushy and oil separates. Add the dry spices and cook sprinkling a tbsp of two water so that the masalas don't stick to the bottom
Add the chicken and cook till the masala coats the chicken pieces well.
Add 3/4 cup water and let it cook on medium flame keeping the lid on.
Cook till the chicken 1/2 cooked.
Add the poppy seeds and cashew paste and mix. Close the lid and cook till the chicken is tender
Add the onion paste and mix. Evaporate the water if any. Add crushed kasuri Methi and switch off the flame
Serve with any Indian bread of your choice
Rushdah Humaira
22 Recipes
