A Must Try Recipe: Chicken Qorma a.k.a Murgh Qorma

Winner of Times Food Guide, Kebabs and Kurries’, ITC Grand Central chef Ishmeet Kapoor, shares the recipe to the perfect Murgh Qorma. [Shared with me by one of my friend] murgh_qorma

Image courtesy: © Thinkstockphotos/ Getty images


  • Chicken drumsticks: 1 kg
  • Ginger garlic paste: 50 gms
  • Chopped onions: 200 gms
  • Red chili powder: 10 gms
  • Turmeric powder: 5 gms
  • Coriander powder:15 gms
  • Green coriander: 5 gms
  • Ginger juliennes: 5 gms
  • Curd: 20 gms
  • Lemon juice: 5 ml
  • Desi ghee: 100 ml
  • Garam masala: 5 gms
  • Salt to taste For the paste
  • Cashewnuts: 100 gms
  • Chironji: 50 gms
  • Dry coconut (Khopra): 50 gms
  • Brown onions: 50 gms


  1. Heat ghee in a kadai, add chopped onions and sauté till golden brown, then add ginger garlic paste and cook well.
  2. Add chicken drumsticks along with curd and cook well till it leaves oil, then add red chili, salt, turmeric and coriander powder.
  3. Add the paste of the nuts and sauté well, then cover with water and cook till chicken is well done.
  4. Finish with garam masala, lemon juice, chopped coriander and ginger juliennes. Serve hot.


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