Recipe of Chicken Qorma

-

 Ingredients:

  • 1 kg meat (chicken, lamb, or beef), cut into pieces
  • 2 large onions, thinly sliced
  • 3-4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 cup yogurt, whisked until smooth
  • 1/2 cup cooking oil or ghee (clarified butter)
  • 2-3 tomatoes, chopped
  • 1-2 green chilies, chopped (optional, for heat)
  • 2-3 tablespoons Qorma masala (spice mix, available at South Asian grocery stores)
  • Salt, to taste
  • Water, as needed
  • Fresh coriander leaves, chopped for garnish

Qorma Masala (if making from scratch):

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1-inch cinnamon stick
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)

Instructions:

Prepare Qorma Masala (if making from scratch):

Dry roast cumin seeds, coriander seeds, black peppercorns, cardamom pods, cloves, and cinnamon stick in a pan until fragrant. Allow to cool, then grind into a fine powder. Mix in turmeric powder and red chili powder.

Marinate the Meat:

  • In a bowl, mix the meat pieces with half of the whisked yogurt, half of the Qorma masala, and salt. Let it marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavors).

Cooking Qorma:

  • Add minced garlic and ginger, and sauté for another 2-3 minutes until fragrant.
  • Add marinated meat along with any marinade left in the bowl. Cook, stirring frequently, until the meat is browned on all sides.
  • Add chopped tomatoes, green chilies (if using), and the remaining Qorma masala. Cook for another 5-7 minutes until tomatoes are softened.

Simmering:

  • Lower the heat and slowly add the remaining whisked yogurt, stirring continuously to prevent curdling.
  • Add enough water to cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer gently until the meat is tender. This can take 45 minutes to 1.5 hours depending on the type of meat and cut.

Final Touch:

  • Once the meat is tender and the gravy has thickened to your desired consistency, adjust salt and spices if needed.
  • Garnish with chopped fresh coriander leaves.

Serving:

Qorma is typically served hot with rice, naan bread, or chapati.
Enjoy your delicious Qorma! Adjust the spice levels according to your preference for a perfect meal.

Comments

Post a Comment

Popular posts from this blog

Spices of Sushi

-
Image
Here's a beloved discription on a Japanese dish Sushi   Sushi, a beloved culinary art form originating from Japan, is not only renowned for its exquisite presentation and delicate flavors but also for its use of spices that elevate each bite to a sublime experience. While sushi itself primarily emphasizes the freshness and quality of fish, rice, and seaweed, the careful incorporation of spices adds depth, complexity, and a tantalizing kick that varies from subtle to bold. One of the most fundamental spices in sushi is wasabi, a pungent green paste made from the rhizome of the wasabi plant. Traditionally served alongside sushi, especially with sashimi (slices of raw fish), wasabi provides a sharp, sinus-clearing heat that enhances the natural flavors of the fish. Its spicy intensity is balanced by a hint of sweetness, contributing to the overall harmony of flavors in each bite. Another essential spice in sushi is pickled ginger, known as gari. Gari serves multiple purposes beyond it...
Read more

Recipe of Biryani

-
Image
  Ingredients: 2 cups basmati rice, soaked for 30 minutes and drained 500g chicken, cut into pieces (you can also use lamb, beef, or vegetables) 1 cup yogurt 2 large onions, thinly sliced 2 tomatoes, chopped 4-5 cloves garlic, minced 1-inch piece of ginger, minced 2-3 green chilies, chopped (adjust to taste) 1/2 cup chopped fresh coriander (cilantro) leaves 1/2 cup chopped fresh mint leaves Whole spices (2-3 cloves, 2-3 cardamom pods, 1-inch cinnamon stick, 1 bay leaf) 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) Salt to taste Ghee or oil for cooking Saffron strands soaked in 2 tablespoons of warm milk (optional) Fried onions (optional, for garnish) Instructions: Marinate the chicken: In a bowl, mix the chicken pieces with yogurt, half of the minced garlic, half of the minced ginger, half of the chopped green chilies, half of the chopped coriander leaves, half of the chopped mint leaves, turmeric powde...
Read more

Spices of Churros

-
Image
  Spices of Churros: A Flavorful Journey Churros, the beloved Spanish treat, are cherished worldwide for their crispy exterior and soft, doughy interior. While the traditional churro is often rolled in sugar or cinnamon, the addition of various spices can elevate this classic snack to new heights. In this article, we delve into the spices of churros, exploring their unique flavors and how they enhance this delightful pastry. The Classic Cinnamon Churro Cinnamon: The Quintessential Spice Cinnamon is the most common spice used in churros. Its warm, sweet flavor pairs perfectly with the fried dough, creating a comforting and familiar taste. Cinnamon not only adds a delicious aroma but also brings a subtle heat that balances the sweetness of the sugar coating. The combination of cinnamon and sugar is a timeless favorite that appeals to all ages. Variations with Cinnamon To add a twist to the classic cinnamon churro, consider using different varieties of cinnamon. Ceylon cinnamon, known...
Read more