Egg and Chicken Qorma
PakistaniDinnerDesi eggsMedium
Tender chicken and boiled eggs in a creamy, mildly spiced qorma — a rich family dinner for weekends and guests.
Prep time15 min
Cook time35 min
Total time50 min
Servings4
Ingredients
- 400 g chicken pieces, bone-in
- 4 eggs, boiled and peeled
- 2 onions, sliced and fried golden
- 1/2 cup yoghurt, whisked
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 4 green cardamoms
- 2 cloves
- 1 small cinnamon stick
- 1/2 tsp salt
- 4 tbsp oil or ghee
- 1 tbsp kewra water (optional)
- Almonds and fresh coriander for garnish
Method
- Heat oil and fry the chicken with ginger-garlic paste for 5 minutes.
- Add the fried onions (crushed), all the spices and whole spices. Stir for 2 minutes.
- Add the whisked yoghurt a spoon at a time, stirring constantly.
- Add 1 cup of water, cover and cook on low heat for 25 minutes until the chicken is tender.
- Add the boiled eggs, garam masala and kewra water. Simmer 5 minutes.
- Garnish with almonds and coriander. Serve with naan or sheermal.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)30 g
Fat (estimate)22 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Add the yoghurt slowly and keep stirring so it does not split. Food safety: chicken must be cooked through with no pink parts; eggs fully boiled. Allergens: contains egg, milk (yoghurt), nuts (almonds). Substitute: use boneless chicken for a quicker qorma, or skip the kewra water. Nutrition figures are estimates.