Pakistani
Chicken Qorma (Browned Onion and Yogurt Braise)
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Chicken Qorma (Browned Onion and Yogurt Braise) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Slice the onions as thinly as you can. Heat the ghee and fry them slowly for 15 minutes until they are evenly dark brown and crisp, then lift them out onto paper and let them cool.
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Crush the cooled fried onions to a coarse powder between your palms. This is the body of the qorma and there is no shortcut for it.
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In the same ghee, sizzle the cardamom, cloves, cinnamon, bay leaves and peppercorns for 40 seconds, then add the chicken and ginger garlic paste and sear 8 minutes.
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Take the pot off the heat for a moment, whisk the yogurt smooth with the red chili powder and coriander powder, and stir it in gradually so it never splits.
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Return to a low flame and bhunno 12 minutes until the ghee separates and floats clear on top. Add the crushed onion and the water, cover, and simmer 20 minutes.
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Grind the almonds with a spoonful of the gravy and stir the paste in with the garam masala, slit green chilies and rose water. Rest 10 minutes off the heat and serve with hot naan.
Watch how to cook Chicken Qorma (Browned Onion and Yogurt Braise)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Qorma (Browned Onion and Yogurt Braise), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chicken Qorma (Browned Onion and Yogurt Braise) carries tree nuts and dairy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 580 kcal
- Protein
- 32 g
- Carbs
- 6 g
- Fat
- 47 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 460 mg
- Saturated fat
- 16 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chicken Qorma (Browned Onion and Yogurt Braise) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.