Shadiwala Chicken Korma 

I had already done Shadiwala Korma before, but today I made few changes in the ingredients and process of cooking.. I feel it gives better result.. hope you all enjoy this korma..

If you wondering why this name then let me tell you this korma is mostly served during wedding 😀

Chicken 1 kg
Oil ¾ cup
Potatoes cut in cubes 2
Thick Yogurt 1 cup
Ginger garlic 1 tbsp
Chili powder 2 tsp
Kashmiri red chili powder 1 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Green cardamoms 4
Clove 3
Brown onion paste 4 tbsp
Garam masala powder ½ tsp
Almond paste 1 tbsp
Salt to taste
Chopped Coriander 2 tbsp
Kewra water 1 tbsp

In a kadai heat oil fry potatoes till golden colour remove and keep it aside , in same kadai fry chicken pieces to sear them on high heat. Remove chicken pieces and keep them aside.

In a bowl put yogurt and all dry spices, Red chili powder, Kashmiri red chili powder, cumin powder, coriander powder, turmeric and salt and mix well.

In the same oil put whole garam masala and let it get aromatic the add ginger and garlic paste and let it sauté for a minute then add the yogurt and spices mix and stir well. Over medium heat let the masala cook , stir occasionally so that masala does not stick at the bottom of the pan.

When the moisture of yogurt dries up add brown onion paste and Almond paste and stir well. Add half cup of water and let masala further cook for 2-3 minutes.
When the masala is nicely cooked put the seared chicken pieces and fried potatoes and stir well.

Add salt according to taste and let it cook on low heat.
Add 1 cup boiled water water to make korma.. adjust to consistency according to your requirements.

When the korma start to boil reduce the heat and let it simmer for 5 minutes or until chicken is tender and gravy is thicken.

Put Kewra water and chopped coriander leaves. And let it cook for another two minutes.

Shadiwala Chicken Korma is ready to be served.



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