Shahi Badami Qorma

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The history of Qorma can be traced back to the Mughal dynasty in Pakistan. This version has sliced almonds to give it that ‘Shahi’ feel.
  • PREP TIME: 20 minutes
  • COOK TIME: 40 minutes
  • SERVINGS: 6-8 persons
Shahi Badami Qorma


  • Chicken – 1kg
  • Onion – 5 (fry them Golden and Crispy)
  • Whole spices ( 5 black pepper corn, 3 cloves, 1 inch Cinnamon stick, 5 cardamoms- split in half)
  • Ginger and garlic paste – 1 tablespoon each
  • Red chili powder – 1.5 tablespoon
  • Coriander powder – 2.5 tablespoon
  • Yogurt – ¾ cup
  • Salt – 1 table spoon or to taste
  • Almonds- 5 +6 ( let them soak in water and peal the skin)
  • Nutmeg powder – 1 pinch
  • Mace – 2 strips crushed
  • Kewra water – 4 tablespoon ( if using essence just ½ teaspoon is enough)


  • 1. Crush fried onions with hands and set aside, they have to be very crispy fried for crushing with hands, onions has to be dealt very carefully for a very tasty curry
  • 2. In the oil of fried onions, add all the whole spices and let it sputter
  • 3. Add meat and let it fry until it turns golden brown
  • 4. In a frying pan braise the chili powder and coriander powder until they give a nice aroma
  • 5. Whip the yogurt and add salt and braised masala in it, mix well. Add in the chicken and let cook for a few minutes
  • 6. When chicken is tender add crushed onions and grinded divided almonds in it
  • 7. Add some water to make curry and let it cook for a minute
  • 8. Add left over almonds cut in half, nutmeg powder, mace and kewra to the curry and leave it on low flame until the oil tops the surface.
  • 9. Serve with Hot Nans


Madiha Salam
Madiha Salam For more recipes from the author, click here The author is an Architect by profession and teaches at a private university in Karachi as a lecturer. She loves to cook and create new recipes in her free time. She tweets as @madihasalam
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