This is like an extension of previous post, homemade Qorma masala as I thought it would be better to continue and suggest a simple and most obvious choice using that spice mix. Qorma is the fanciest version of curry. It is thicker in consistency, has deeper flavor and has more aroma than regular curry. Any meat can be used; mutton, lamb, beef, veal or chicken. The quickest would be chicken of course as it requires less time to cook.
So we make curry in our own special way which I discussed in detail a while ago in Butter Chicken post. Just a quick recap here; like most curries, qorma has onion base which gives color and thickness to the gravy. To balance out the sweetness of onions and to tenderize them we add tomatoes or yogurt followed by ginger, garlic and spices. The most important part is to roast the meat with golden browned onions. It gives a beautiful brown color to the meat, sealing all the juices inside which keep the meat tender and moist. Also when meat is roasted well with onions, it separates the oil which is yet another trademark of successful desi cooking…. you know a layer of oil on top of all gravies!
A rich, intense and aromatic curry which is sure to be the star of any menu.
- 1/2 cup cooking oil or ghee
- 3/4 cup thinly sliced onion
- 1 kg chicken, 12-16 pieces
- 1 tsp gailic paste
- 1 1/2 tsp ginger paste
- 1 1/4 tsp salt
- 3/4-1 tsp red chilli powder
- 1 1/2 tsp coriander powder
- 1/4 tsp tumeric powder
- 2 tbsp qorma masala (recipe given in previous post)
- 1/4 cup tomato purree
- 1 big green chilli, chopped
- fresh coriander for garnish, optional
- sliced ginger for garnish, optional
- sliced green chilli for garnish, optional
Heat oil in a wok or a pot. Add sliced onion and cook over medium high flame till golden brown.
Using a slotted sppon, remove fried onion from the pot and grind with some water to form paste.
Pour this onion paste back into the pot and cook for 2-3 minutes.
Add in chicken pieces. Keep stirring at regular intervals till the chicken pieces are light golden brown all over, about 7-8 minutes. At this point oil must have separated and you could see it at the edges of the pot.
Add ginger and garlic paste, roast for another minute.
Add in all spices and tomato purree with a splash of water if it is getting too dry. Keep roasting till everything is well incorporated and oi; is seen at the edges.
Pour in 2-3 cups of water and bring to a boil. Reduce the flame to medium, cover the pot and let cook for about 7-8 minutes.
Lower the flame further to a simmer and let simmer for 5 minutes. Switch the flame off but do not open the lid for another 3-4 minutes.
Garnish as required and serve with roti/naan or rice with salad.