A rich, aromatic stew bursting with flavour, made from tender meat, fragrant spices, and a luxurious blend of yogurt and cream. It’s the kind of dish that warms you from the inside out and leaves you craving more with every mouthful.
This dish is a cornerstone of South Asian cuisine, beloved for its rich, velvety texture and complex blend of spices.
Traditionally, Qorma is made with meat – whether it’s succulent lamb, tender chicken, or juicy beef – which is slow-cooked to perfection in a fragrant gravy. The key to its lusciousness lies in the combination of aromatic spices like cardamom, cinnamon, and cloves, which infuse the dish with layers of flavour.
But what really sets Qorma apart is its creamy, dreamy sauce. Yogurt and cream are often used to create a silky, decadent base that balances out the bold spices and adds a luxurious touch to every bite. You will notice I don’t add cream in my recipe. But you can add it to make it richer towards the end of the cook.
Whether you’re serving it with warm naan, sheermal or taaftan, Qorma is guaranteed to be the star of the show at any dinner table.
4
servings15
minutes45
minutes1
hourIngredients
1 chicken
3 green cardamom
cinnamon
peppercorn
cloves
3 tbsp coriander powder
1/2 tsp red chilli powder
2 tsp garlic and ginger paste
2 tsp salt
yogurt
fried onions
1/2 cup oil
1/4 packet Shan Qorma masala
Directions
- Blend together the yogurt and fried onions. Set aside.
- In hot oil add garam masala and spices. Cook for a few seconds and add raw chicken.
- Cook on high until the chicken changes colour.
- Cover and cook on low until half done. Remove the lid and dry out the water on medium flame
- Add yogurt and fried onion mixture. Cook for a while.
- Add quarter packet Shan korma masala. Stir and cook for a few more minutes.
