Chicken Qorma is like Chicken Curry. Ali and I made this several times and perfected the recipe on 9-12-04.
2 boneless skinless chicken breasts, and 2 boneless, skinless chicken thighs
2 onions, very thinly sliced, or 2/3 cup barista (Pre-fried onions)
1/4 cup or 2 Tbsp oil
1/4 tsp cayenne pepper
1/4 tsp turmeric
1 tsp cumin powder
1 1/2 tsp coriander powder
1 1/2 tsp salt
2 Tbsp water
1 tsp crushed garlic
1/2 tsp crushed ginger
1 1/2 cup plain yoghurt, stirred very well
3/4 cup water
Mix all spices with the 2 Tbsp water and set aside. If you are using fresh onions, add the oil to a dutch oven and fry onions until golden brown. Then follow recipe as shown below. (You don’t need to add more oil.)
If you are using Barista, heat 2 Tbsp oil in a dutch oven, and saute garlic and ginger for 2 minutes, stirring constantly. Add the spice mix in water and fry for a couple more minutes. Add the barista (if you are using fresh onions, they will already be in the pan.) Add the chicken and stir to coat it with flavoring. Then add yoghurt and water and stir well. Cook 20 – 30 more minutes until chicken is done. Serve over rice cooked with peas.
This dish is even better the second day. It may seem like a lot of oil, but the all the good flavor of the spices is soaked into the oil and you won’t want to miss a drop! Barista is onions that are already fried, and have quite a bit of oil in them already. They are not french-fried onions – rather they are just onions fried to a very gold brown.