• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Qorma Badami

1 Kg chicken
80 grm almond (blanched)
4 black cardamom (Bari Ilaichi) seeds
18 green cardamom (Chhoti Ilaichi)
24 cloves (Laung)
24 whole black pepper (Kali Mirch)
8 tsp. coriander (Dhaniya) powder
250 grm. onion
1 tsp. salt
1 1/2 tbs. garlic (Lehsan) paste
1 tbs. ginger (Adrak) paste
250 grm. Yogurt
2 tsp. chilli (Lal Mirch) powder
250 grm. ghee or oil.
1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
1 tbs. of Kewra
1 tsp. sugar
Method
Finely slice the onion and fry in the ghee/oil on very low heat until they become golden-brown.
Remove the fried onion from the oil and keep aside.
In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water mix well. Add the meat and mix well with the spices. When the water of the meat has evaporated, add a further 2-3 glasses of water (1 glass enough for chicken).
Once the fried onion has cooled and turned crispy, crush it and add it to the pot.
Cover and cook on low flame till the meat is tender. When the meat has become tender and soft and the gravy has acquired the desired consistency, add a pinch of Nutmeg (jaiphal) and Mace (Javitri), Kewra, almond and sugar.
Carry on cooking for a further few minutes.