This fusion dish combines the rich, flavorful spices of the classic Delhi Qorma with creamy pasta, creating a unique, indulgent meal that blends Indian and Italian cuisine. The result is a delicious fusion perfect for a hearty lunch or dinner.
Ingredients
For the Qorma
- 300gchicken (boneless, cut into cubes)
- 1pieceonion (finely sliced)
- 1tbspginger-garlic paste
- 1/2cupyogurt
- 1tspcoriander powder
- 1tspcumin powder
- 1/2tspgaram masala
- 1/2tspturmeric powder
- 1tspred chili powder
- 1/2tspground cinnamon
- 2piecegreen cardamom pods
- 2tbspoil or ghee
- 1dashsalt
For the Pasta
- 200gpenne or fusilli pasta
- 1/2cupfresh cream
- 1/2cupgrated parmesan or cheddar cheese
- 1tbspbutter
- 1bundlefresh cilantro or parsley (for garnish)
How to make Delhi Qorma Pasta Fusion
Cook the Pasta
Bring a pot of salted water to a boil, then add the pasta and cook according to package instructions until al dente.
Drain and set aside.
Prepare the Qorma
Heat oil or ghee in a pan and add sliced onions. Cook until golden brown and caramelized.
Add ginger-garlic paste and sauté for 1-2 minutes.
Add chicken cubes, yogurt, and all the spices: coriander powder, cumin powder, garam masala, turmeric, red chili powder, cinnamon, and cardamom pods.
Cook until the chicken is well coated with the spices and cooked through (about 10-12 minutes). Add salt to taste and a little water if needed for a gravy-like consistency.
Make the Fusion Sauce
In a separate pan, melt the butter, then add cream and grated cheese. Stir until the cheese melts into a smooth, creamy sauce.
Mix the cooked Qorma into the cream sauce and let it simmer for 2-3 minutes so the flavors combine beautifully.
Combine the Pasta and Qorma
Add the cooked pasta to the Qorma-cream sauce and toss well, ensuring all the pasta is coated with the flavorful sauce.
Garnish and Serve
Garnish with fresh cilantro or parsley for a burst of freshness.
Serve hot with naan or garlic bread for an indulgent fusion meal.
Tips & Tricks
Adjust the amount of red chili powder to suit your spice preference.
You can use any type of pasta you prefer, but penne or fusilli works best for holding the sauce.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...