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.
FAQS
How can I make Delhi Qorma Pasta Fusion suitable for a gluten-free diet?
To make this Delhi Qorma Pasta Fusion gluten-free, simply substitute the regular penne or fusilli pasta with gluten-free pasta made from rice, quinoa, or chickpeas. Ensure that all other ingredients, especially the spices and yogurt, are also gluten-free.
What can I use as a substitute for chicken in the Delhi Qorma Pasta Fusion recipe?
If you're looking for a vegetarian or vegan option, you can substitute the chicken with paneer, tofu, or chickpeas. For a meat alternative, consider using turkey or lamb, adjusting the cooking time as necessary to ensure they are fully cooked.
How should I store leftover Delhi Qorma Pasta Fusion?
To store leftover Delhi Qorma Pasta Fusion, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to 2 months. Reheat thoroughly before serving.
What are some good side dishes to serve with Delhi Qorma Pasta Fusion?
Delhi Qorma Pasta Fusion pairs wonderfully with naan or garlic bread for a complete meal. You can also serve it with a side salad, raita (yogurt sauce), or a simple vegetable curry to balance the rich flavors of the pasta.
Can I make Delhi Qorma Pasta Fusion ahead of time?
Yes, you can prepare the Delhi Qorma sauce ahead of time. Cook the chicken and spices, then let it cool and store it in the refrigerator for up to 2 days. When you're ready to serve, simply reheat the sauce, cook the pasta, and combine them for a quick and delicious meal.
Loading reviews...
@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, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. 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,...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia