Bring the rich, traditional aroma of royal weddings and grand feasts to your dining table with Masalay Wala’s Authentic Qorma Masala. Expertly handcrafted using a precise blend of premium, hand-ground whole spices, our Qorma masala gives your chicken or mutton qorma that deep, signature gravy and authentic restaurant-style flavor.
Why Choose Masalay Wala Qorma Masala?
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100% Pure & Natural: No artificial colors, preservatives, or fillers—just authentic spices.
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Rich & Aromatic: Perfectly balanced blend that delivers a deep color and traditional royal aroma.
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Easy to Cook: Saves you time while ensuring consistent, mouth-watering results every single time.
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Versatile: Ideal for Chicken Qorma, Mutton Qorma, and rich meat curries.
Product Details:
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Product Type: Qorma Masala Powder
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Weight: Available in 100g 200g 500g & 1kg packs
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Storage: Store in a cool, dry place in an airtight container to lock in freshness.
Order your pack of Qorma Masala from Masalay Wala today and master the art of traditional cooking with Cash on Delivery across Pakistan!
Want to cook restaurant-style Chicken Qorma at home within 30 minutes? Follow this simple and authentic recipe:
Prep time: 10 mins | Cook time: 20 mins | Servings: 4-5
Ingredients You Need:
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Chicken: 1 kg (washed and drained)
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Masalay Wala Qorma Masala: 2 to 3 tablespoons (adjust to taste)
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Yogurt (Dahi): 1 cup (well-whisked)
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Ghee or Cooking Oil: 1/2 cup
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Onion: 2 medium-sized (finely sliced or use Masalay Wala Crispy Fried Onion)
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Ginger & Garlic Paste: 1 tablespoon
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Water: 1 cup
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Green Cardamoms & Cloves: 2-3 (optional for extra aroma)
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Kewra Water: 1 teaspoon (for that authentic royal wedding aroma)
Cooking Instructions:
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Brown the Onions: Heat ghee or oil in a pan. Fry the sliced onions until golden brown, then remove and crush them once cooled. (Tip: Skip this step by using Masalay Wala Crispy Fried Onions directly!)
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Sauté Chicken & Aromatics: In the same warm oil, add ginger-garlic paste and chicken. Sauté on medium-high heat until the chicken color changes to light white.
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Add Masala & Yogurt: Add Masalay Wala Qorma Masala and whisked yogurt into the chicken. Stir well and cook for 5-7 minutes until the oil starts separating from the spices.
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Simmer with Gravy: Add 1 cup of water and the crushed fried onions. Cover with a lid and let it simmer on low heat for 10-15 minutes until the chicken is tender and a rich, thick gravy is formed.
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Final Touch: Sprinkle kewra water on top for that traditional royal wedding fragrance.
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Serve: Dish out hot and serve with fresh Naan, Taftan, or Sheermal!
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