Chicken Qorma Recipe in Urdu

Chicken Qorma Recipe in Urdu

  Ajza aur Mikdaar

1. Murghi 1.75 kg 16 pieces
2. Dahi   200 gram
3. Lehsan adrak ka paste 2 tb sp
4. Tamater 250 gram
5. 1 pyaaz bareek kati hui
6. Oil 250 gram
7. Qorma masala shaan ka

 

Bananay ka tareeka

Sab say pehlay 1 karahi may oil dalain or garam karlain jab oil garam hojaey tou us may pyaaz bareek kaat kar daalain or jab pyaaz brown hojaey tou usay nikal lain phir usi oil may chicken dalain or lehsan adrak ka paste or bhoonain 5 minute kay liay phir usmay qorma masala dalain or phir 5 minute kay liay bhoonain or baad may tamater dahi or brown pyaz ko grind karkay usmay daal dain or pani bhi daal dain phr stove taiz kardain or paani ko khush honay dain jitna ap chahtay hain apnay hisab say shorba gharha karlein.

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Qorma History: Origin, Royal Roots, and Cultural Significance

Introduction

Qorma, also spelled as Korma, is one of the most iconic and luxurious dishes of South Asian cuisine. Known for its rich gravy, aromatic spices, and tender meat, qorma has deep historical roots connected with royal kitchens and ancient cooking traditions. This article explores the history, origin, and evolution of qorma in a detailed and SEO-friendly manner.

Origin of Qorma

The word “Qorma” comes from the Turkic word “Kavurma”, which means to braise or cook meat slowly. The dish originated in Central Asia, where nomadic Turkic tribes used slow-cooking techniques to prepare meat with minimal liquid and spices.

As these tribes migrated toward Persia and the Indian subcontinent, the cooking style evolved and absorbed regional flavors.

Persian Influence on Qorma

Persian cuisine played a major role in shaping qorma. In Persia, meat was slow-cooked with yogurt, nuts, and aromatic spices, creating a thick and creamy gravy. This Persian version of qorma was mild, fragrant, and rich, laying the foundation for modern qorma recipes.

Qorma in the Mughal Era

Qorma reached its peak during the Mughal Empire (16th–18th century) in the Indian subcontinent. Mughal emperors were famous for their lavish feasts, and qorma became a royal dish served in imperial courts.

Mughal chefs refined qorma by adding:

Yogurt-based gravy

Fried onions (birista)

Ghee and cream

Nuts like almonds and cashews

This version symbolized luxury, hospitality, and celebration.

Evolution of Qorma in South Asia

After the Mughal era, qorma spread across India, Pakistan, and Bangladesh, where it adapted to local tastes. Regional spices, chilies, and cooking methods made qorma richer and spicier.

In Pakistan, qorma became:

A wedding and festive dish

A symbol of traditional hospitality

A staple of home cooking and restaurants

Chicken, mutton, and beef qorma are now equally popular.

Difference Between Qorma and Curry

Unlike regular curry, qorma:

Uses yogurt instead of tomatoes

Has a thicker and creamier texture

Focuses on aroma rather than heat

Is slow-cooked on low flame

This makes qorma milder yet deeply flavorful.

Modern Qorma Variations

Today, qorma has many variations:

White Qorma (without chilies)

Badami Qorma (with almonds)

Nawabi Qorma (extra rich and creamy)

Chicken, Beef, and Mutton Qorma

Despite modern adaptations, the traditional cooking technique remains the same.

Why Qorma Is Still Popular

Rich taste and royal heritage

Perfect for special occasions

Balanced use of spices

Deep cultural and historical value

Conclusion

The history of qorma reflects centuries of cultural exchange, royal influence, and culinary refinement. From Central Asian roots to Mughal palaces and modern kitchens, qorma has maintained its status as a dish of elegance and tradition. Its timeless flavor ensures its place as a favorite across generations.