Shadiyon Wala Chicken Korma

Bahan-bahan

1 kg bone-in chicken pieces (preferred thigh/leg cuts)

Marinade:

½ cup thick yogurt

1 tbsp ginger-garlic paste

1 tsp red chili powder

½ tsp turmeric powder

1 tsp coriander powder

Salt, to taste

Cooking:

½ cup cooking oil or ghee

2 large onions, thinly sliced

½ cup fried onions (birista), plus extra for garnish

2–3 green cardamom pods

4 cloves

1-inch cinnamon stick

1 bay leaf

1 tsp coriander powder

½ tsp garam masala

1 tomato, finely chopped

Salt, to taste

Finish:

Fresh cream (optional, for richness)

Fresh coriander leaves for garnish

Arahan

Marinate Chicken

Combine chicken with yogurt, ginger-garlic paste, chili powder, turmeric, coriander powder, and salt.

Marinate for at least 1 hour (or overnight in the fridge).

Fry Onions & Whole Spices

Heat oil/ghee in a heavy pot over medium heat.

Add sliced onions and fry until golden brown. Remove half for garnish.

Add cardamom, cloves, cinnamon, and bay leaf; sauté for 30 seconds.

Cook Tomato & Spices

Add chopped tomato and cook until soft and oil separates.

Stir in coriander powder, salt, and remaining chili/turmeric (optional).

Add Chicken

Add marinated chicken and birista to the pot.

Sauté for a few minutes until chicken begins to brown.

Simmer the Korma

Add a splash of water if needed, cover, and cook on low heat for ~20–25 minutes, or until chicken is cooked and flavors meld.

Finish & Garnish

Stir in garam masala and optional fresh cream.

Garnish with reserved fried onions and fresh coriander before serving.

Nota

Birista layering: The twice-cooked onions (fried + birista) add sweet nuttiness—reserve some for a crunchy finish on top.

Creamy finish: Use fresh cream at the end to enrich texture and mellow spices—ideal for special occasions.

Depth of flavor: Marinating overnight enhances the korma’s richness and depth—especially important for richer sauces.

Serving tip: Serve with paratha, naan, or steamed rice, and sides like raita or salad to balance richness.