Badami Qorma
Chicken, yogurt and add at end come together in this Pakistani korma, fragrant with cardamom and peppercorns and cooked in a pan. Serve with naans.
40 min · Serves 4 · Medium
Ingredients
Whole masalas
Other masalas
Julienned gingerroot
Method
Start cooking mode- Cook 40 min · 40 min total
- medium
- 1
Heat oil, fry onions till golden brown, remove wtih slotted spoon and set aside. Heat Oil and add whole masalas except cinnamon.
- 2
Stir fry till fragnant and crackling. Add 1 cup water in which you've added all the other masalas and the ginger and garlic.
- 3
Stir fry 1-2 minutes. Add in chicken pieces and fry well on high heat till chicken is white.
- 4
Add in the cinnamon stick and fry a little more. Lower heat, cover and let the chicken cook in its own water till its begun to soften.
- 5
Meanwhile, blend the yogurt with the fried onions and a tsp of cumin powder. Add the yogurt mixture to the chicken, stir well till all the chicken is coated and cover and cook till chicken is completely done (the oil will rise to the top when the curry is ready).
- 6
Stir in ginger, nutmeg and garam masala. Cover and turn off heat after 10 minutes. Stir in almonds for garnish before serving. Serve hot with naans.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
