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Flavors by Maham
flavorsbymaham.com/badami-chicken-qorma-creamy-mughlai-style/

Badami Chicken Qorma (Creamy Mughlai Style)

Rich, creamy, and packed with almond flavor, this Badami Chicken Qorma is perfect for special dinners, Eid, or dawat nights.

  • Cook20 min
  • Total20 min
  • Servings82 servings
  • DifficultyEasy
  • CuisinePakistani

Ingredients

  • 20½ kg chicken
  • 10¼ cup oil
  • 61½ onions · thinly sliced
  • 20½ tbsp ginger garlic paste
  • 30¾ cup yogurt
  • 20½ tsp Kashmiri red chilli powder
  • 10¼ tbsp red chilli powder
  • Salt to taste
  • 20½ tbsp coriander powder
  • Whole garam masala · as required
  • Almond Paste
  • Almonds + coconut · blended with ¼ cup water
  • Final Flavor
  • 20½ tsp black cumin · shahi zeera
  • 82 green cardamoms
  • Javetri · mace
  • 10¼ cup milk

Instructions

  1. Heat oil, fry sliced onions until golden brown. Remove and set aside.
  2. In the same oil, add whole garam masala, chicken, and ginger garlic paste.
  3. Add yogurt, spices, and salt. Mix well and cook on low flame for 10 minutes.
  4. Add almond-coconut paste and cook until gravy thickens.
  5. Crush fried onions and add to the qorma.
  6. Add milk and cook on low flame for another 10 minutes.
  7. Finish with ground shahi zeera, cardamom, and javetri. Garnish with almonds.
  8. Serve hot with naan or rice.
Find the video and more recipes at flavorsbymaham.com/badami-chicken-qorma-creamy-mughlai-style/ Follow @flavorsbymaham on Instagram