Qorma

 


Introduction

Qorma (also spelled Korma) is a rich, flavorful, and aromatic dish commonly found in South Asian cuisines, especially in Pakistani and Indian kitchens. It is prepared with meat such as chicken, lamb, or beef, cooked slowly in a creamy and spiced gravy.

The true taste of qorma comes from the perfect balance of spices, yogurt, and sometimes nuts, which give it a deep, royal flavor. Below is a simple and delicious chicken qorma recipe you can easily make at home.

In Roman Urdu:
Qorma (Korma) aik aisi lazawal aur shahi dish hai jo sirf khana nahi, balkay South Asia ki sakhawat aur tareekh ka aik haseen hissa hai. Agar hum qormay ki baat karen, toh hamaray zehen mein foran wo khushbu ati hai jo shadiyon aur khas dawaton ki pehchan hoti hai. Ye introduction aapko qormay ki gehrayi, iski maseehayi aur iski mitti se juri dastan tak le jaye ga.
Qorma: Shahi Dastarkhwan ki Shaan
Qorma ka lafz asal mein Turkish lafz "Kavurma" se nikla hai, jis ka matlab hai "bhuna hua gosht." Lekin jo qorma hum aaj khate hain, uski asal rooh Mughal dawaton mein parwan charhi. Mughlia daur mein bawarchiyon ne isay itni maharat se banaya ke ye sirf aik salan nahi raha, balkay aik "Art" ban gaya.
Is dish ki sab se bari khususiyaat iski "Grave" (Shorba) hai. Qormay ka shorba aam salan ki tarah patla nahi hota, balkay ye danydar (granular) hota hai. Ye danydar texture dahi aur bhuni hui piyaz ke milap se banta hai, jo qormay ki asliyat ki pehchan hai.
Qormay ki Tareekh (History)
Qormay ka zikar 16th century ki mashhoor kitab "Ain-i-Akbari" mein bhi milta hai, jo Mughal Badshah Akbar ke daur ki tafseelat batati hai. Kehte hain ke jab Shah Jahan ne Taj Mahal banwaya tha, toh us daur ki dawaton mein qorma sab se numayan dish hoti thi.
Mughal bawarchi khanon mein isay bohot dheemi aanch par pakaya jata tha (jisay 'Dum' dena kehte hain). Is se gosht apne hi juices aur dahi ke sath mil kar itna naram ho jata tha ke mun mein jate hi ghul jaye.
Qormay ke Aham Ajza (Core Ingredients)
Aik behtareen qorma banane ke liye sirf masalay kafi nahi hote, balkay unka sahi istemal zaroori hai. Qormay ke bunyadi ajza ye hain:
Gosht: Asal qorma bakray (Mutton) ya gaye (Beef) ke gosht se banta hai, lekin aaj kal Chicken qorma bhi bohot maqbool hai.
Dahi (Yogurt): Qormay mein tamatar ka istemal hargiz nahi hota. Iski khatas aur texture dahi se ata hai.
Piyaz: Piyaz ko bareek kaat kar sunehri (Golden Brown) tala jata hai aur phir crush kar ke dala jata hai. Yehi qormay ko wo khas danydar shakal deti hai.
Khushbu ke Masalay: Sabz ilaichi, bari ilaichi, laung, darchini, aur sab se zaroori Jaifil-Javitri (Nutmeg & Mace). Inki khushbu hi qormay ko "Shahi" banati hai.
Kewra Water: Akhir mein dala gaya Kewra pani qormay ko wo makhsoos "Shadiyon wali khushbu" deta hai.
Qormay ki Mukhtalif Qasmein
Pakistan aur India ke har sheher ka apna aik makhsoos qorma hai:
Dehli ka Qorma: Is mein surkh mirch aur masalon ka zyada istemal hota hai, ye kaafi chatpata hota hai.
Lucknowi (Awadhi) Qorma: Ye thora halka aur meetha sa hota hai, is mein badam ka paste aur khoya bhi dala jata hai takay ye mazeed "Rich" lage.
White Qorma (Safaid Qorma): Is mein surkh mirch ya haldi nahi dalti. Ye dahi, cream aur kaaju ke paste se banta hai aur dekhne mein bilkul sufed hota hai.
Qorma Sirf Khana Nahi, Ek Ehsas Hai
Humare samaj mein qorma sirf bhook mitane ke liye nahi pakaya jata. Jab ghar mein koi khas mehman ana ho, ya Eid ka tyohar ho, ya beti ki shadi ho—qorma un khushiyon ka markaz hota hai. Iski taiyari mein jo mehnat lagti hai—piyaz ko barabri se brown karna, masalon ko kootna, aur gosht ko sahi galana—wo pakane wale ki mohabbat ko zahir karta hai.
Garama-garam Sheermaal, Taftan ya Rogini Naan ke sath jab qormay ki naram boti aur danydar masala lagta hai, toh wo ek mukammal zayeqa ban jata hai jo sadiyon se chala aa raha hai.
Khulasa (Conclusion)
Qorma hamari saqafat (culture) ka wo heera hai jiski chamak kabhi kam nahi hogi. Ye dish hamain hamari purani azmat aur shahi virsay ki yaad dilati hai. Agar aap aik acha qorma banana chahte hain, toh yaad rakhen ke is mein jaldbazi nahi chalti. Isay sabr aur mohabbat se dheemi aanch par pakaya jata hai, taakay har masala gosht ke reshay reshay mein jazb ho jaye.
Kia aap chahte hain ke main aapko Step-by-Step Shadiyon wala Deghi Qorma banane ki mukammal recipe likh kar doon?

Ingredients

For the Marinade

  • 500g chicken (cut into pieces)
  • 1/2 cup plain full-fat yogurt
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • Salt to taste

For the Qorma Gravy

  • 3–4 tablespoons ghee or cooking oil
  • 1 large onion, finely sliced
  • 2–3 green cardamom pods
  • 2–3 cloves
  • 1–2 bay leaves
  • 1 cinnamon stick (optional)
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chili powder (or to taste)
  • 1/2 cup ground almonds or cashews (optional)
  • 1/4 cup water or chicken broth
  • 1/4 cup fresh cream (optional)
  • Fresh coriander leaves for garnish
  • Salt to taste

Instructions

  1. Marinate the Chicken:
    In a bowl, mix chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Cover and marinate for at least 30 minutes (up to 4 hours for better flavor).
  2. Prepare the Qorma Base:
    Heat ghee or oil in a pan over medium heat. Add sliced onions and cook until golden brown (10–15 minutes). Remove a little fried onion for garnish.
  3. Add Whole Spices:
    Add cardamom, cloves, bay leaves, cinnamon, and cumin seeds. Stir for 30 seconds until fragrant.
  4. Add Ground Spices:
    Add ginger-garlic paste and sauté for 1–2 minutes. Then add coriander powder, cumin powder, red chili powder, and salt. Mix well.
  5. Cook the Chicken:
    Add the marinated chicken along with remaining marinade. Cook for 5–7 minutes, stirring occasionally.
  6. Qorma banana aik fan (art) hai. Isay sahi tariqay se pakane ke liye sirf masalon ka hona kafi nahi, balkay sahi technique ka hona zaroori hai. Neeche di gayi instructions aapko ek mukammal aur deghi zayeqa dene mein madad karengi.
  7. 1. Piyaz ko Brown Karne ka Sahi Tariqa
  8. Qormay ka rang aur texture sara ka sara piyaz par depend karta hai.
  9. Piyaz ko hamesha ek jaisa (evenly) bareek kaaten.
  10. Garam tail ya ghee mein piyaz dalen aur musalsal chamcha chalate rahen taakay har taraf se ek jaisa sunehri (golden brown) rang aaye.
  11. Jaise hi piyaz sunehri ho jaye, isay foran nikal kar phela den. Agar ye zyada kali ho gayi, toh qorma karwa ho jayega.
  12. Pro Tip: Thanda hone par piyaz ko hathon se crush karen ya mota mota koot len. Blender mein peesne se qorma danydar nahi banta balkay paste ban jata hai.
  13. 2. Ghee ka Istemal
  14. Asal shahi qorma hamesha Ghee mein banta hai. Ghee na sirf zayeqa barhata hai balkay qormay ki makhsoos khushbu ko bhi ubhaarta hai. Agar aap sehat ki wajah se tail (oil) istemal kar rahe hain, toh thora sa desi ghee khushbu ke liye zaroor shamil karen.
  15. 3. Masalon ki Bhunayi
  16. Gosht ko adrak lehsan ke sath itna bhunen ke uski apni makhsoos mahak (smell) khatam ho jaye. Jab gosht ka rang badal jaye, tab baqi masalay dalen.
  17. Dahi ka Istemal: Dahi ko hamesha phent (whisk) kar dalen taakay salan mein phatkiyan na banen.
  18. Dahi dalte waqt aanch (flame) halki rakhen, warna dahi foran phat sakta hai.
  19. 4. Danydar Texture Kaise Banayen?
  20. Qormay ki asli pehchan uska Danydar (Granular) hona hai. Iske liye do baaten yaad rakhen:
  21. Tamatar bilkul istemal na karen.
  22. Crush ki hui bhuni piyaz ko hamesha akhir mein dalen jab gosht takreeban gal chuka ho. Jab piyaz dahi ke sath milti hai, toh wo qormay ko wo makhsoos rawa (texture) deti hai.
  23. 5. Khushbu aur Dum
  24. Qormay ki jan uski khushbu hai jo "Jaifil, Javitri aur Hari Ilaichi" se ati hai.
  25. In teeno cheezon ka taza powder bana kar bilkul akhir mein chirken.
  26. Kewra Water: Sirf chand qatray kewra pani dalen. Zyada dalne se qorma karwa ho sakta hai.
  27. Akhir mein 5-10 minute ke liye bilkul halki aanch par "Dum" den taakay ghee salan ke upar aa jaye (jisay "Tari" kehte hain).
  28. 6. Gosht ka Galna
  29. Qormay mein gosht itna naram hona chahiye ke wo haddi se khud alag ho jaye, lekin itna bhi nahi ke wo toot kar resha resha ho jaye. Agar aap Mutton bana rahe hain, toh koshish karen ke isay cooker ki bajaye pateeli mein dheemi aanch par pakaen, is se zayeqa zyada nikharta hai.
  30. Khulasa:
  31. Acha qorma wo hai jis ki tari (oil) alag ho, masala danydar ho, aur gosht makkhan ki tarah naram ho. Agar aap in instructions par amal karenge, toh aapka qorma kisi purane Dehli ya Lucknow ke bawarchi se kam nahi hoga.
  32. Simmer:
    Add ground nuts (if using) and water or broth. Cover and cook on low heat for 20–30 minutes until chicken is tender.
  33. Finish the Gravy:
    Adjust seasoning. Add cream if desired and cook for another 5 minutes.
  34. Garnish and Serve:
    Garnish with fried onions and fresh coriander leaves. Serve hot with naan, paratha, or steamed rice.

Enjoy your homemade, aromatic chicken qorma — a classic dish perfect for family meals and special occasions.

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