Special Tastiest Chicken Qorma | Delicious Tasty Qorma | Recipe by Memon Food Diary

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Special Tastiest Chicken Qorma | Delicious Tasty Qorma Recipe by Memon Food Diary is one of the most sought-after recipes across Pakistan, India, and Bangladesh. It's an easy recipe, and all the ingredients are easily accessible all over the world. Follow the recipe according to the Special Tastiest Chicken Qorma by Memon's Cooking Family and add real flavor or taste to your food. Also, you can gift this recipe to friends and family members to have a great time!

Ingredients:
• Chicken 750 grams
• Onion (Piyaaz) 2 medium
• Pepper cones (Sabut Kali Mirch)
• Cardamoms (Elaichi)
• Bay leaves (Tez pat)
• Ginger garlic paste 1 tablespoon
• Coriander powder (Dhaniya powder) 1, ½ tablespoon
• Red chili powder (Laal Mirch powder 1 tablespoon
• Almonds (Badam)
• Mace spice (Javitri) 2 pieces
• Nutmeg (Jaifal) 1 small
• Yogurt (Dahi) 250 grams
• Salt (Namak) ½ tablespoon
• Paprika powder 1 teaspoon
• Lemon juice 1 tablespoon
• Oil 1 cup

How to make Chicken Korma
Direction/Method/Preparation

Step 1: Fry the onion
• Heat 1 cup in a pan, add 2 medium onions (Piyaaz) and Fry until brown. Take out the fried onion from the pan and set aside.


Step 2: Spices

• In the same pan, Add Pepper cones (Sabut kali Mirch), Cardamoms (Elaichi), Bay leaves (Tez pat), 1 tablespoon of ginger, and garlic paste.
• Add 750 grams of chicken, 1, and ½ tablespoons of Coriander powder (Dhaniya powder), and 1 tablespoon of red chili powder (Laal Mirch powder). Mix well.


Step 3: Grind

• Grind Almonds (Badam), 2 pieces of Mace spice (Javitri), 1 Nutmeg (Jaifal), 250 grams of yogurt (Dahi).
• Pour the mixture into the same pan, add ½ tablespoon of Salt (Namak), and 1 teaspoon of paprika powder.
• Mix well. Cover and cook for 20 minutes.
• Add fried and crushed onion. Mix well.
• Cover and cook for 5 minutes. Squeeze 1 tablespoon of lemon juice.
• Mazedaar chicken Korma is ready.

Serving:

• Serve chicken Korma with Naan.

Tips:

• Do not burn fried Onion.
• Chicken korma thickens as it cools, add 2 tablespoons of water when reheating or as needed.


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