Hi guys ..
I am very keen to try out an authentic Korma recipe .. a recipe which wont use any packet masala’s .. Different people I have asked around make korma’s in a varied style .. but nothing every matches that perfect korma we get at weddings 
Can you please share a solid korma recipe ?
Re: Authentic Korma recipe needed
anyone? give this poor soul a korma recipe , please 
Re: Authentic Korma recipe needed
Take 750 grams onion, slice it thinly and fry till light brown in 1 cup of oil.
Separate the fried onion from the oild and grind it and make a mix of it with 200 grams of yougurt.
Put following garam masala in the hot oil (make it hot again after separating the onion)
Zeera, Kali Mirch, Long, few sufeed illachies and tezpat. Fry for few seconds.
Now put 4 tablespoon of ginger-garlic paste in the hot oil , stir fry it quickly for 10-15 seconds and mix it thoroughly with the oil. Then put 1 Kg beef or mutton and mix it thoroughly with the mix. Now put following masala in it
Lal mirch (ground) 2 tablespoon
Dhanyia (ground) 2 tablespoon
Zeera(ground) 1 teaspoon
Qorma aromamasala mix 1 tablespoon ( mix of jaeful, jawatri, sufeed illachi and zeera)
Stir fry quickly for 8-10 minutes till oil separates. Put 50 grams of yougurt.
Then put water in appropriate quantity (that it covers the meat)
Simmer it till the meat is tender and most of the water evaporates.
Then put the yougurt and onion paste in it and put some kewra water and simmer for 10 minutes.
Qorma is ready.
Re: Authentic Korma recipe needed
thanks so much Mostar, I will try out this recipe soon 
Re: Authentic Korma recipe needed
my recipe is similar to Mostar’s except that I was taught only to put garlic paste…no ginger paste at all…but at the end there is a garnish of thinly sliced ginger strings.
oh…and there are almonds in my qorma…
Re: Authentic Korma recipe needed
Thanks Muzna, yes, I was told the same about ginger , that , its used as a garnish rather then a paste in the salan ..
I am going to try it soon .. just wanna get rid of packet masala’s ..
erm quick question .. lamb that we buy is really hard to soften up. hence cooking it in the korma and waiting for it to tenderize seems to be a 4 hourly task ! Can I use the pressure cooker instead? or is it going to kill the korma taste? Like , after bhooning everything, adding the spices and all .. finally putting it all on pressure until meat softens .. what say?
Re: Authentic Korma recipe needed
I make it the same way as Mostar, I was taught to add a few drops of ‘kewra’ though.
Re: Authentic Korma recipe needed
if using the pressure cooker then sear the meat in oil and garlic paste only first.
tenderize to 3/4 done in the cooker
then follow the rest of the recipe
and yes, of course there is kewra as Gina very aptly mentions…
Re: Authentic Korma recipe needed
My recipe is entirely different than above recipes! I have cooked Qorma several times and twice cooked it for more than about 30 people 
People cant believe if its homemade 
You can try too.
First of all some tips:
For 1 kg Chicken, you need to take 5 big onions. Set the ratio according to the chicken in future. Onion should be sliced really thin.
Qorma should ALWAYS be cooked in GHEE!
Yogurt should always be sweet and NOT sour. If its sour, add about half a cup of milk and beat well.
Once you fry the onion, it should NEVER be grinded.. you need to crush it by hand.
(When the onion turns golden brown, pour it out on a paper, newspaper would work best, turn off the stove and take the onion under the fan, keep spreading it through fingers, just in seconds you will feel the onion is getting crispy, thats when you need to crush it by your fingers…You need to be very VERY immediate in doing this all).
Qorma would taste best if not used a pressure cooker.
Always use a bigger degchi because Qorma meat needs to be very tender and if we keep moving it with the spoon, wo toot sakti hay… so if we take a bigger degchi, we will not need to flip the meat too much.
Now the recipe.
one and a half cup ghee for 1 kg chicken. Do not decrease the quantity.
Take DERH PAAO of yogurt, add 2-1/2 teaspoon red chilli powder, 1/2 teaspoon Turmeric powder, 1 teaspoon salt, 2 teaspoons Pisa dhanya, 1/2 teaspoon chaat masala, 6 cloves, 6 black pepper, 2 black cardamoms, 6 to 7 green cardamoms, slightly torn, 1-1/2 teaspoon zeera, 1 tablespoon garlic paste, 1 teaspoon ginger paste, and now mix it well.
When the ghee turns hot (not too much), pour the mixture and bhuno… until the masala is well cooked and ghee separates the masala.. add chicken and bhuno for 3 to 5 minutes.
Now cover it with lid and cook it on the lower medium flame.
Keep checking it after 10 minutes and watch for the water. Generally chicken leaves the water and doesnt require additional water to be cooked in, but if your chicken isnt leaving water then you will have to add accordingly. (You are a good cook too so I dont think I need to direct you how much water you are needed to pour in it to let the chicken tender).
Once the chicken is done, lower the flame and add fried crushed onion, sooner you will realize that the Qorma is turning really thick, add some water.
Now check the masala at this stage, if it tastes bit sweet, its because of onion, add some chilli powder in one sip of water and then pour it in qorma.
Generally any of these 3 ingredients can set its taste, Salt, Chaat masala OR Red Chilli powder, Observe wisely while checking, what you think, is your Qorma lacking! add it and adjust the taste!
Add some drops of Kewra and now cover it with lid. Put it on higher flame for 1/2 minute and then for 5 to 7 minutes on Dum. Put some heavy stuff over the lid.
Your Qorma is ready and very delicious! Serve it with garam Tandoori Roti.
I am indeed a Qorma Expert!!
P.S, The recipe is according to 1 kg chicken, double the quantity of every ingredient accordingly in future.
Here is the picture of my Qorma!
Re: Authentic Korma recipe needed
thanks so much Queen, i am definitely going to try this one out as well .. right now I have got lamb so I am going to try the chicken korma later and will definitely add reviews here ..
Thanks so much for sharing the recipe .. just one question: so you basically add aroma or khusbu with kewra and not with javetri or nutmeg? right?
Re: Authentic Korma recipe needed
Uffff I love qorma, can’t wait to try these recipes
Re: Authentic Korma recipe needed
I forgot to mention, this recipe can be followed with any meat. You can use Beef, Chicken, Lamb, goat, sheep and follow the same recipe.
When trying with lamb, either you will require to cook it at** very **low flame for about 2 to 3 hours with no water added, or you can add water and let it get done…!!
Yeah, javetri/ nutmeg is optional in my case! Kewra itself brings the aroma.. but you can add javetri, peeled almonds too!
Re: Authentic Korma recipe needed
Thanks so much Mostar, I have tried this Korma recipe exactly as per your instruction .. Mashallah the result was great .. though the oil was too much .. husband, who is a fierce food critic gave it 8 out of 10
In Shaa Allah in a few days I am going to try out Queen’s recipe as well and will come back and report 
Re: Authentic Korma recipe needed
I also add almond paste in qorma
Re: Authentic Korma recipe needed
I tried Mostars Recipe tonight. Turned out brilliant. Thank you!!
Re: Authentic Korma recipe needed
:k:
Re: Authentic Korma recipe needed
Thanks for trying. This is the recipe of my later mother actively followed by my sisters.
You can half the oil once you have fried the onions as thinly sliced light brown onion (on high flames) are only possible in excessive quantity of oil.
Re: Authentic Korma recipe needed
Thanks.
Re: Authentic Korma recipe needed
You can use this aroma masala (mix of nutmeg, mace, green cardamom and cumin) in a variety of dishes such as Haleem, Biryani, Pulao, Roasted mutton etc!
Authentic Korma recipe needed
^ does this aroma masala use ground spices or whole ones? How do you grind green cardamoms?