|Lucknowi qorma made for a Ramazan iftaar. This one has a tiny pinch of saffron in it.|
This is a Lucknowi style qormah and is fancy and tasted perfumey from
the spices and the keora jal. This is the style of qorma served in my
husband's family...I don't know if you
would regularly use some of these ingredients like keora jal or
roasted ground white poppy seed . If these ingredients are are exotic
for you, just leave them out. Also, you can use almonds instead of
cashews. Feel free to adapt as suits you!
¼ cup oil
1 skinless, bone-in chicken cut into 12 pieces
1 medium onion finely sliced, brown fried, and crushed
(My method for making brown fried onions)
6 green cardamoms, husk popped open by pressing with knife
2 black cardamoms (bari elaichi)
2 bay leaves (tez patta)
1 piece of cinnamon bark, about 2 inches long
1 tsp garlic paste
Yoghurt spice mixture:
1 cup yoghurt with ½ tsp garam masala , 1 tsp red chile powder, and 1
tbs ginger paste whipped in
12 cashews soaking in hot water to just cover
1 tbs toasted ground white poppy seed
1/2 cup water
Powdered spiced for finishing
¼ tsp mace powder (jaavitri)
¼ tsp nutmeg powder (jaiphal)
1/4 tsp freshly ground green cardamom powder
pinch of garam masala powder
1 tsp salt or to taste
1/2 tsp of keora jal (pandanus water)
*Have brown fried crushed onions set aside. One fried onion will look
like 2-3 tbs of crushed fried onion.
*Grind cashews with a little of the soaking liquid to make a cashew
paste and set aside. (You can also use almonds if that's what you have
1.In deep pot that has lid: Heat oil and add in all whole spices for a minute.
2. Add in chicken meat and brown well, add in garlic paste and allow
to turn golden, lower flame.
3. On low flame (or even turn flame off to prevent yoghurt from
curdling) add in yoghurt mixture and stir well. When oil rises above
yoghurt, turn up flame.
4. Stir in 1/2 cup water and salt. Bring to boil, lower heat , and
cook for 20-25 min or so until chicken is fully cooked. Stir
5. Almost done: Stir in the crushed brown fried onions, and ground
white poppy seeds, and ground cashew paste. Keep covered on a very low
flame for five more minutes.
6. Finally, turn off flame and add in your finishing spices: stir in
powdered mace, nutmeg, green cardamom, pinch of garam masala, and 1/2
tsp of keora jal. Cover and let sit for 5 more mins, then serve with
naan and/or white rice.
*To make this even fancier, soak 12 strands of saffron 3 tbs warm water while cooking, and pour this into the dish at the end of cooking when you add in your finishing spices. This will make your qorma 'zafrani' or perfumed by saffron.