| Recommended By Chef
| 0:20 To Prep
| 0:30 To Cook
| 4 Servings
| Tips About Recipe
Grind cloves and poppy seeds in a grinder and put in a bowl.
Peel and save some almonds for tarka and grind the rest in ½ cup milk and pour in the bowl of ground cloves and poppy seeds
Peel and blend onions in ½ cup of milk separately if blender is small, or if using large blender then take 1 cup of milk and blend both peeled onions together. pour with the previously ground almond, poppy cloves paste.
Take ½ cup milk and grind ginger, garlic and green chilies together and add to the previously ground paste.
Take little oil in a wok and then fry curry leaves in it and add green cardamoms to it.
Add chicken and fry till golden, meanwhile beat yogurt in a bowl.
When chicken changes its color then add every thing and cook until it sticks to chicken and gets roasted and changes its color.
Add yogurt and wait until it reduces then add dry spices,
When yogurt has dried add thickened cream.
Don't cook too much otherwise cream will release too much oil
Take good quality olive oil and prepare tarka with whole red chilies and peeled almonds when get golden add to the qormah.
Kewra water is optional as this qormah already has strong scent.
This qorma is very tasty, very attractive and a loud dish and a hot topic in dinner parties.