Preparing Traditional Wedding Qorma: A Step-By-Step Guide

Traditional wedding qorma is a quintessential dish at North Indian Muslim weddings. It is a meat-based curry dish loaded with spices and ghee, making it aromatic and rich in flavour. The dish is best served with naan.

Qorma is traditionally made with bone-in chicken, although it can also be made with beef or mutton. The dish is often garnished with coriander leaves or blanched almonds.

The sauce is made from a base of fried onions and yogurt, with many recipes also including cashew nuts to enhance the richness of the dish. Other recipes may use double cream or coconut milk instead.

To make the dish, sliced onions are fried in oil or ghee until golden brown. The chicken is then added and fried until browned, after which the remaining ingredients are added and simmered until the chicken is cooked through.

Choosing the right chicken

The amount of chicken you need will depend on the number of servings you want to make. A good rule of thumb is to use about 500 grams of chicken for four servings. You can adjust the quantity accordingly if you're serving a larger crowd.

When selecting the chicken, look for pieces with a fresh, pale colour and avoid any with discolouration. It is also important to ensure the chicken is properly refrigerated and has not passed its expiration date.

In addition to the chicken, you will also need a variety of spices, yogurt, onions, and nuts such as cashews or almonds. These ingredients come together to create the rich and aromatic flavour that is characteristic of a traditional wedding qorma.

By choosing the right chicken and following an authentic recipe, you can create a delicious and memorable dish for your wedding guests.

Preparing the ingredients

Meat

Qorma is traditionally made with red meat, but chicken is also a popular choice, especially for weddings. If using chicken, opt for bone-in chicken legs, thighs, or wings, as they add more flavour to the dish. You can choose to keep the skin on or remove it, according to your preference. It is best to avoid using boneless chicken breast as it tends to dry out during cooking. For a vegetarian option, you can use paneer or vegetables like mixed veggies, chickpeas, or beans.

Spices

The key to a flavourful qorma is in the spices. You will need a variety of whole and ground spices, including cardamom pods (both green and black), black peppercorns, cinnamon sticks, coriander powder, cumin powder, red chilli powder, and turmeric powder. You may also add bay leaves, cloves, nutmeg, and mace to enhance the aroma. If you cannot find mace, a pinch of nutmeg can be used instead.

Dairy

Yogurt is an essential ingredient in a traditional qorma. Use full-fat, plain, unsweetened, and fresh yogurt to add richness and tanginess to the dish. Avoid using sour yogurt as it can make the dish too tart. For a dairy-free option, you can substitute yogurt with thick coconut milk.

Nuts

Cashews and almonds are commonly used in qorma to add richness and enhance the creamy texture. Soak the cashews in hot water before blending them into a smooth paste. If you prefer, you can substitute cashews with an equal amount of almonds or use a combination of both. If you have a nut allergy, simply omit the nuts and add more yogurt or use coconut milk.

Aromatics

Onions and garlic form the base of the qorma. For the best flavour, use red or yellow onions and slice them thinly before frying. Ginger-garlic paste can be easily made at home by blending or grinding equal amounts of peeled ginger and garlic. You can also use store-bought ginger-garlic paste.

Floral Essence

Kewra water or rose water adds a unique floral scent to the qorma. It is an optional ingredient but gives the dish an authentic touch. Use just a few drops, as these essences have a strong fragrance.

Accompaniments

Qorma is typically served with fresh, hot naan or roti. For a special occasion, you can also serve it with Sheermal, a sweet bread commonly found in Pakistan.

Making the spice mix

The spices used in a traditional wedding qorma/korma will depend on the region and the type of korma being made. North Indian korma is made with yogurt, cream, nuts, seeds, and crushed brown/fried onions. South Indian korma is made with coconut, seeds, and sometimes nuts. Crushed brown onions, cream, and yogurt are often not used in South Indian korma. However, there is some variation and overlap between the two styles.

For a North Indian-style korma, the following spices are used:

• Cardamom pods (green and black)
• Black peppercorns
• Mace
• Nutmeg
• Cinnamon
• Coriander powder
• Kashmiri red chili powder
• Turmeric powder
• Salt

For a South Indian-style korma, the following spices are used:

• Cardamom
• Cloves
• Bay leaf
• Black peppercorns
• Coriander
• Cumin

To make the spice mix for a North Indian-style korma, start by removing the seeds from the green and black cardamom pods. Discard the pods and add the seeds to a mortar and pestle or grinder. Then, add the black peppercorns and mace to the grinder and grind until a coarse powder is formed. Finally, grate a small piece of nutmeg into the mixture or add nutmeg powder.

For a South Indian-style korma, the whole spices can be added directly to the hot oil or ghee in the pot. Alternatively, they can be tied in a muslin cloth and added to the pot, making them easier to remove later.

Frying the chicken

Preparing the Chicken

Before frying the chicken, it is recommended to use bone-in chicken legs, thighs, or wings for the best flavour. You can choose to keep the skin on or remove it, according to your preference. It is not advisable to use boneless chicken breasts as they can become dry and rubbery during cooking.

Heat a sufficient amount of oil or ghee in a pan or pot. You can use a neutral-tasting vegetable oil or ghee, depending on your preference. Once the oil is hot, carefully add the chicken pieces in batches to avoid overcrowding the pan. Fry the chicken for a few minutes on each side until it is lightly browned and has changed colour. Ensure that the chicken is evenly browned by flipping and sautéing it from all sides.

Adding Spices and Aromatics

Once the chicken is browned, it is time to add the spices and aromatics. Add ginger-garlic paste and mix well. Sauté the chicken with the paste for about a minute. You can also add whole spices like cinnamon sticks, cardamom pods, and cloves at this stage for extra flavour. Stir the spices and aromatics with the chicken, ensuring they are well combined.

Cooking the Chicken

After frying the chicken and adding the spices, it is time to cook the chicken thoroughly. Add water to the pan, enough to cover the chicken, and bring it to a boil. Then, reduce the heat, cover the pan, and let the chicken simmer for about 30 minutes or until it is cooked through and tender. Ensure to stir occasionally to prevent the spices from burning and sticking to the pan. You can also add small splashes of water as needed to regulate the temperature and prevent burning.

Final Steps

Once the chicken is cooked through, you can adjust the seasoning by adding more salt, spices, or aromatics like kewra water to enhance the flavour. Finally, garnish the qorma with blanched almonds or roasted cashews, and serve it with fresh, homemade naan or other flatbreads like sheermal or taftaan. Enjoy your delicious, traditional wedding qorma!

Adding the finishing touches

Now that you've prepared your wedding qorma, it's time to add those final touches to make it truly special. Here are some tips and suggestions to ensure your dish is not only delicious but also visually appealing and authentic.

Presentation

The presentation of your qorma is important, especially if you're serving it at a wedding or special occasion. Here are some ideas to make your dish look as good as it tastes:

• Garnishes: Traditionally, Pakistani qorma is not garnished with fresh coriander as many other curries are. Instead, consider garnishing with blanched almonds and some crispy fried onions. You can also add a generous pinch of nutmeg for extra aroma and flavour.
• Accompaniments: Qorma is typically served with naan, which can be plain or flavoured, such as Roghni Naan or Sheermal (a sweet bread). Other options include taftaan, roti, or paratha. For a classic Indian meal, serve it with plain steamed Basmati Rice or flavoured rice like ghee rice, cumin rice, or turmeric rice.

Storage and Leftovers

Qorma can be made ahead of time and often tastes even better the next day as the spices penetrate the chicken. Here's what you need to know about storing and reheating:

• Refrigeration: Qorma can be refrigerated for up to 3 days. Store it in an airtight container and make sure to reheat it thoroughly before serving.
• Freezing: If you have a large batch of qorma, you can freeze it for up to 6 weeks. Again, use airtight containers and thaw it completely before reheating.

Customisation and Substitutions

While the traditional qorma recipe is delightful, you can always customise it to suit your taste preferences or dietary needs. Here are some ideas for substitutions:

• Meat: While chicken is commonly used, you can also use beef, mutton, or lamb. For a vegetarian option, replace the meat with vegetables, beans, or paneer.
• Nuts: Cashews are often used to enhance the richness of the qorma, but they can be substituted or omitted. You can use an equal amount of blanched almonds or double the amount of yogurt in the recipe. Alternatively, use 1/4 cup of double cream or coconut milk.
• Dairy: To make the qorma dairy-free, replace the yogurt with thick coconut milk. If using store-bought yogurt, ensure it is not very sour to avoid making the dish too tart.
• Spices: You can adjust the amount of spices to suit your taste. If you prefer less heat, reduce the amount of red chilli powder and black pepper. You can also omit whole spices like cardamom, cloves, and cinnamon if you don't want to bite into them, but they do add a nice aroma to the dish.

Remember, these are just suggestions, and you can adjust the recipe to your liking. Get creative and make it your own!

Frequently asked questions