Chicken Qorma Daig
Chicken Qorma is a classic Indian dish from Mughlai cuisine. It is a rich and flavorful curry that is enjoyable all around the world. This dish is incredibly versatile. It is cookable in various ways, from traditional methods to easy adaptations.
Interestingly, Chicken Qorma Daig is thought to have originated in Persian origin. It is believed that the dish made its way to India during the Mughal era when Persian cuisine was very popular in the royal courts. Chicken Qomra quickly became a staple of Mughlai cuisine and can often be found on menus of Indian restaurants today.
While Chicken Qorma is typically made with chicken breasts or thighs, some recipes call for lamb or goat meat. The meat is cooked in a flavorful gravy made with onion, tomatoes, yogurt, and various spices. The resulting dish is creamy and often served with rice or roti.
There are many ways to make Chicken Qorma. The traditional method is to slow-cook the dish over a low flame, allowing the flavors to marry and develop. However, this can be time-consuming and is only sometimes practical. An easier method is to use a pressure cooker, which cuts cooking time without sacrificing flavor. No matter how cooked, Chicken Qorma is a delicious and easy way to enjoy Indian cuisine at home.
Chicken Qorma Recipe
Chicken Qorma is a delicious dish popular in many parts of the world. To make this masterpiece, you will need the following ingredients:
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 1 tablespoon of garlic paste
- 1 tablespoon of ginger paste
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of coriander
- 1 teaspoon of garam masala
- 2 pounds of boneless, skinless chicken cut into small cubes
- 1 can of crushed tomatoes
- 1 cup of water
- Salt and pepper to taste
- 1/4 cup of fresh cilantro, chopped
Chicken Qorma is a delicious and flavorful dish that will become a favorite in your home. Here are the steps to make this delicious dish:
- Begin by heating oil in a large skillet over medium heat.
- Add the onion, garlic, ginger and saute until the onion is translucent about 4-5 minutes.
- Add the chicken and cook until it is no longer pink about 5-7 minutes.
- Add the tomato, cumin, turmeric, chili powder, garam masala, and salt. Cook for another 2-3 minutes.
- Reduce heat to low and add the yogurt and cream, stirring until everything combine well.
- Simmer for 15-20 minutes and the sauce thickens.
Serve over hot basmati rice or with naan, and enjoy!