When one googles it, they tell you that the Quorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy…
Fundamentally, one can agree with the description. On the ground level, and I am talking of my kitchen here, the requirements go much further.
I started experimenting with various Quorma recipes on the circuit more than 30 years ago. (One must keep in mind though, that 30 years back, there was no www, with thousands of people willingly sharing hundreds of thousands of recipes, for all interested folks to read, download & experiment with. Those were the days when the recipes were the treasured possessions of the accomplished chefs, and they mostly, were unwilling to part with them. I also experienced situations when, forced to share a recipe, they deliberately held back a crucial step or an ingredient… 😊
However, I continued to experiment. And finally arrived at the final product which remains a firm favourite with the family. I perfected it on mutton, and then adapted it with chicken as well. Keen dining explorers can also vouch that the Chicken Quorma on the menus is a relatively new appearance. I have been doing it for almost three decades.
One of the most important component of my Quorma Recipe is the Finishing Quorma Masala that I use right at the end. I am sharing this recipe with you in a separate post.
