• MASALA:
• Salt to taste
• 1 table spoon red chili powder
• A pinch of red chili flakes
• 1 table spoon turmeric
• 1 table spoon garam masala
• 2 black cardamoms
• Bay leaf
• 1 table spoon cumin seeds
• 4 cloves
• 4 peppercorns
• 2 pieces of cinnamon
• 2 small cardamoms
• FOR QORMA:
• 1 chicken skinless, cut into 12 pieces
• 1 cup oil
• 3 onions sliced
• 2 green chilies
• 1 ½ cup yogurt
• 2 cups of water
• 1 table spoon ginger garlic (crushed)
• 2 table spoon coriander to garnish (if desired)
• A handful of peeled almonds (the best way to peel almonds is, take a microwave proof deep bowl, put some almonds in it, add sufficient water and microwave for 5 minutes. Strain and discard hot water and add cold water to the bowl, now press them between you index finger and thumb and the peel will get off easily)

Heat oil and fry onion in it. When the onion slices are red take them out, keeping the oil in the vessel.

Now in that hot oil add all the spices and ginger garlic paste. Stir.

Now add chicken pieces and fry until they are white and then add 2 cups of water and green chilies.

Bring it to a boil. Meanwhile, mix yogurt and fried onions. Use fork to mix them and try to crush onion in yogurt.

Add this paste to the boiling water. Mix well and cook covered on medium heat for about 10 – 15 minutes.

Add ¾ th of the almonds by keeping ¼ th portion aside for garnishing.

Mix and dish it out in a deep dish. Garnish with some coriander and almonds.

Serve hot with home made chapattis.

by Pak101.com (few years ago!) / 961 views