Jaipur Wedding Style Chicken Korma

If you’ve ever attended a grand wedding in Rajasthan, chances are you’ve tasted this iconic Jaipur ka Shadiyon Wala Chicken Korma. Rich, spicy, and bursting with flavor, this traditional Degi Chicken Korma is the pride of Jaipur’s catering legacy. Cooked in large degs over coal fire, this royal-style curry is known for its deep red color, aromatic masala, and melt-in-the-mouth chicken. Today, I’m bringing this unforgettable Rajasthani classic to your home kitchen—with restaurant-style taste and homely hygiene. Try it once, and you’ll love it

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Origin Of Chicken Korma

is a luxurious North Indian curry known for its creamy texture, delicate spices, and slow-cooked richness. Popular at weddings and special occasions, this dish has won hearts for generations. Learn more about the history and variations of Learn more about Chicken Korma on Wikipedia as we dive into this flavorful Jaipur-style recipe made in the traditional shadiyon wala degi style.

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Jaipur Ka Famous- Chicken Korma

Jaipur’s famous Bhatiyara-style Chicken Korma — a royal wedding favourite with deep, rich flavors and melt-in-mouth chicken. A caterer-style wedding recipe made without cashew or almond.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients

For Marination

  • 1 kg Chicken
  • 1/2 tsp Ginger garlic paste
  • 100 g Thick Curd
  • 1 tsp Red chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp Cumin powder
  • 2 tsp Coriander powder
  • Salt to taste
  • 1 tbsp Lemon juice
  • 1 tbsp Green chilli paste

For Korma:

  • 2 tsp Garlic paste
  • 200 g Curd
  • 1 tsp Ginger paste
  • 1 Bay leaf
  • 5 Green cardamom
  • 5 Cloves
  • 1 inch Cinnamon
  • 7 Peppercorns
  • 1 flower Mace
  • 1/4 tsp Cardamom powder

Ingredients For Homemade Garam Masala

  • 7 Green cardamom
  • 5 Cloves
  • 1 inch Cinnamon stick
  • 1 tsp Caraway seeds(shahjeera)
  • 1/2 flower Mace
  • 2 pinch Nutmeg powder
  • 10 Peppercorns

Instructions

  • Marinate chicken with curd, ginger garlic paste red chilli powder, kashmiri chilli powder, cumin powder, coriander powder for for 30 minutes.
  • Heat oil and Fry onion until brown, remove from oil and grind coarsely, keep aside.
  • In the same oil add garlic paste with 2 tbsp water and saute for 2-3 minutes on medium high flame.
  • Add curd and cook for 5-6 minutes or until Khoya (mawa) like consistency. This is the secret technique that Bhatiyara use for making Degi Korma.
  • Add ginger paste and cook for 2 minutes on low flame.
  • Now add whole spices and cook for 1 minute.
  • Add marinated chicken with 1 cup water and cook for 6-7 minutes stirring continuously on medium high flame.
  • Cover the chicken and cook on low flame for 15 minutes or until tender.
  • Add fried onions, garam masala powder and cardamom powder, mix well.
  • Cover and cook on low heat for 5 minutes. Turn off the flame.
  • Serve hot with Naan, Tandoori Roti, Khamiri Roti Paratha or Rice.

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Pro Tips for Jaipur Ka Famous Chicken Korma

  • Use Bone-In Chicken for Maximum Flavor.
  • Traditional degi kormas are always made with bone-in chicken pieces. The bones release juices that add unmatched richness to the gravy.
  • Bhuno the Masala Well.
  • Don’t rush the bhunaai (sautéing) process. Take your time until the oil separates from the masala. This step deepens the flavor and gives the korma its signature taste.
  • Kashmiri chilli powder Is a Must For that deep red color without too much heat, use degi mirch powder or Kashmiri red chilli powder. It adds color and mild warmth—just like the one in weddings.
  • Slow Cooking Brings Out the Best.
  • Don’t cook on high flame. A slow simmer (dum-style) lets the chicken absorb all the flavors and gives that “shaadiyon wala” taste.
  • Add Curd Gradually. Beat the curd well before adding, and make sure the flame is low so it doesn’t curdle. This step gives the gravy richness and smooth texture.
  • Finish with Kewra Water(Optional)
    • Just a few drops at the end can add that special wedding-style aroma. Be careful not to overdo it!
  • Use Thick Bottom Vessel. If you’re not using a deg, then go for a heavy-bottom pan—it retains heat and gives a slight rustic flavor.
  • Let It Rest Before Serving. After cooking, let the korma rest for at least 15–20 minutes. The masala settles and thickens beautifully—just like in shaadis.
  • Serve with Roomali Roti, Naan or Basmati Rice. Enhance the royal experience with the right sides. This korma pairs beautifully with soft breads or fragrant basmati rice.

    If you love wedding style chicken, you might also enjoy my Shadiwala Hyderabadi Green Chicken, a fresh and aromatic twist on classic chicken recipes

    • Frequently Asked Questions

    What makes Jaipuri Chicken Korma unique?

    This chicken korma is prepared without cashews or almonds. It uses a secret Bhatiyara-style cooking method that gives it rich texture and traditional flavor.

    What’s the best way to serve it?

    Serve hot with sheermal, tandoori roti, or steamed rice. It also goes well with rumali roti at parties.

    Is it spicy?

    It’s medium-spiced with layers of flavor. The richness comes from technique, not cream or nuts.

    Can I make it ahead of time?

    Yes! In fact, it tastes even better the next day. Make it a few hours in advance for best results.

    What kind of chicken works best?

    Bone-in chicken gives the most flavor, but you can use boneless pieces for ease and quicker cooking.

    💬 What Do You Think About This Recipe?

    Have you tried this Jaipur Chicken Korma recipe at home? Did it remind you of wedding-style chicken? Share your thoughts in the comments below — your feedback means the world to me! ❤️

    📸 Also, if you make this Chicken Korma recipe, don’t forget to share a photo and tag me on Instagram
    👉 @diningwithayesha using the hashtag #diningwithayesha — I’d love to see your creations!

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