Chicken Qorma, Pakistani Wedding-Style
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Ingredients
- 900 g bone-in chicken thighs and drumsticks
- 2 onion, sliced
- 3 tbsp ghee
- 150 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 2 tsp ground coriander
- 1 tsp garam masala
- 4 green cardamom pods
- 1 cinnamon stick
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 41.8 g
- Carbohydrate
- 10.8 g
- of which sugars
- 7.3 g
- Fat
- 37.5 g
- of which saturates
- 14.5 g
- Fibre
- 2.2 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a large pan and fry the onions over medium heat for 12 minutes, stirring often, until deep golden brown, then lift out half for a garnish.
- 2
Add the cinnamon stick and green cardamom pods to the pan and fry for 30 seconds, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Add the chicken thighs and drumsticks, ground coriander and garam masala, and fry for 5 minutes, turning, until the chicken is coated in the spiced onions.
- 4
Whisk the natural yoghurt until smooth and stir it in a spoonful at a time, then add 150ml water, cover and simmer gently for 30 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 5
Uncover and simmer for 5 minutes more to thicken the gravy to a creamy consistency.
- 6
Scatter with the reserved fried onions and serve with rice or naan.
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