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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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