Chicken Qorma — The Dawat Standard
Rich browned-onion qorma with pack masala and a cream finish — the curry that feeds gatherings. Serves 6.
· 1 min read
Prep: 20 minCook: 50 minTotal: 70 minServes: 6
Ingredients
- 1kg Chicken
- 1 pack Qorma masala
- 4 large Onions, thinly sliced
- 1 cup Oil or ghee — buy at AkBaat
- 1 cup Yoghurt
- 3 tbsp Milkpak cream — buy at AkBaat
- 2 pods Bari elaichi — buy at AkBaat
Instructions
- Fry onions to deep golden — darker than biryani onions; this colour is qorma's flavour base. Remove and crush.
- Brown chicken in the same fat with bari elaichi; add masala pack and yoghurt, cooking until oil separates.
- Return crushed onions with a cup of water; simmer covered 25 minutes.
- Finish with cream stirred through off the heat.
- Rest ten minutes; qorma improves standing.
Qorma is what Pakistani weddings taught the home kitchen: the browned-onion curry that scales to any dawat and forgives an hour's standing.
Serving Suggestions
Naan or sheermal territory; basmati works for the rice faction. Follow with kheer and the dawat writes itself.
Storage
Improves overnight; three refrigerated days. Freezes well pre-cream — add cream on reheat.
Cook's Notes
The onion browning is 80% of the dish; the ghee choice is the flavour signature (the tins); the cream finish is what guests can't name but notice.
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Frequently Asked Questions
Qorma ka rang gehra kaise aata hai?
The onions — fried to deep gold (not burnt), then crushed back in. That browning IS the qorma. Pale onions, pale qorma, no masala pack can rescue it.