Mughlai Meat Curry

Name: Mughlai Meat Curry (Qorma)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 6-7 persons
Ingredients: 1 cup Oil; A few drops of Kewra Essence; ⅛ tsp Mace Powder; 2 tsp Ginger (julienne); ¾ cup Yoghurt; ⅛ tsp Nutmeg Powder; 10 Black Peppercorns; 2 Bay Leaves; 8 Green Cardamoms; 8 Cloves; Salt to taste; 1 cup fried Onions (golden crisp, coarsely crushed); 1 tsp Red Chilli Powder; 1 tsp Paprika; 1 tsp Garlic Paste/Powder; 2 tsp Coriander Powder (freshly ground); 1 tsp Ginger Paste/Powder; 1 kg Chicken; 1 tsp Garlic Paste/Powder; 1 tsp Ginger Paste/Powder

Qorma

Preparation info

Serves:
6-7
persons

Difficulty
Medium
Ready in
1 hr 5

Appears in

VIRSA

By Shehar Bano Rizvi

Published 2021

About

This family recipe has been enhanced by my sister Rubina, who undoubtedly makes the best chicken qorma in our family. Although the method below is for chicken qorma, it can be replaced with mutton. The cooking time, however, will increase for mutton qorma.

Ingredients

1 kg Chicken
1 tsp Ginger Paste/Powder

Main course
Gluten-free

Method

In oil, fry all the ingredients for the garam masala (cardamom, cloves, black peppercorns, bay leaves).

Add chicken, ginger paste and garlic paste, and continue cooking for 5 minutes.

Add yoghurt (well whipped), all the spice powder (other than nutmeg and mace), and finely crushed fried onions.

Add ¼