Qorma Masala as it's obvious from its name "QORMA" it is used in qorma either made off any meat chicken, mutton or even beef. The spice was first introduced by Mughal Royal Family during their reign at Subcontinent, after that it traveled through generation after generation and is still used at wedding events, people who like to have some royal taste.
At the time, Royal chefs liked to you fresh ingredients especially Bay leaves, Cinnamon sticks and Cardamom pods these were freshly grown in royal gardens, and as result taste and aroma was fresh, deep and tempting. But in today time, when country is going through crisis all these ingredients are too expensive to buy for a common person, more over, these are not freshly available rather you have to use dried leaves, sticks and pods too. Still using these availabilities if you get the taste you are looking for then ...
you are the luck one to experience the traditional royal flavor, and appraise yourself for that. Beside this, as I told before in my last post about Tandoori Spice Mix that many companies making these spices, and are readily available in market. Mirroring again, here is the recipe for those who really want to get real traditional taste, it can be used in Chicken Qorma, and if you are red meat lover then use it in Mutton Qorma and Beef Qorma for sure, usage quantity for differ from person to person according to there taste, average use is 1 peakTsp for 1 kg meat.
1 tsp Nutmeg
1 tsp Mace
1 tsp Green Cardamom
1 tsp Bay Leaf
Grind all ingredients in blender till it become powder.