food talk
A no-frills qorma
Pushpesh Pant

When it comes to non-vegetarian delicacies — in the Indian context — it is the qorma (aka korma) that reigns supreme. Purists insist that this braised specialty must eschew turmeric and not a drop of water should be added during the process of cooking. The unique taste and texture are contributed by flavourful yogurt-based marinades and slow cooking in its own juices. To deserve the prefix shahi, the qorma must be enriched with paste of exotic nuts and aromatic substances. There is a mind-boggling variety of qorma prepared with mutton, chicken and even fish. Though words like Jahangiri, Noorjahani and Shahjahani are brandished freely at times one does come across a gem that deserves an epithet to indicate its distinct personality. Sufiyana murgh qorma is one such recipe. We are not in a position to assert confidently that some Sufi seer served it on his dastarkhwan but we have no hesitation in strongly recommending it to our dear readers. It is easy to prepare and is without imposing frills but doesn't compromise on the 'taste'.

Ingredients

Chicken (about 750-800 g, skin removed and jointed) 1 small

Coconut (desiccated) 1/2 cup

Coriander seeds (freshly dry

roasted on tawa) 1 tbsp

Cumin seeds

(freshly dry roasted on tawa) 1 tsp

Yogurt ½ cup

Fresh cream/

thick coconut milk ¼ cup

Clove garlic 2

Ginger paste 2 tsp

Green cardamoms

(seeds only) 4 ghee

Medium onions (finely sliced) 2

Cup ½

Poppy seeds (soaked in a cup

of warm water for 15 minutes) 2 tbsp

Red chillies (whole, wiped clean

with moist cloth, deseeded) 2-3 nos

Method:

n Clean, wash and pat dry the chicken. Make a paste by grinding poppy seeds along with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and desiccated coconut.

n Heat ghee in a thick-bottomed pan. Put in sliced onions and cook till translucent then add ginger paste and stir for 15 seconds.

n Now add chicken and cook on high flame for about five minutes stirring constantly.

n Take care that the chicken doesn't acquire a dark brown hue. Stir in the ground spice paste and add one cup of hot water.

n Add salt and bring to a boil. Reduce heat to low and slowly add whisked curd stirring briskly to ensure that it doesn't curdle.

n Simmer for five more minutes. Garnish with cream/thick coconut milk before serving. Serve with phulka or steamed rice.

HOME