Degi Chicken Korma for 3 KG Chicken | Rich & Shahi Gravy | Shaadi Wala Chicken Korma | Authentic Rec

Servings: 20–25 people (for 3 kg chicken) With rice or pulao: 25–30 servings With roti, naan or paratha: 20–25 servings For YouTube description: Servings: 20–25 People (Approx.) Servings Cooking Time Preparation Time: 20–30 minutes Cooking Time: 40–45 minutes Total Time: Approximately 1 hour–1 hour 15 minutes Ingredients Main Ingredients Chicken – 3 kg Oil – 3 cups (700–750 g) Onions – 800 g (7–8 medium-sized) Curd/Yogurt – 700–750 g (3 cups) Ginger-Garlic Paste – 5 tbsp Milk – 1 cup (optional) Kewra Water – 2 tsp Bay Leaves – 4–5 Whole Spices Green Cardamom – 10–11 Cloves – 8–10 Powdered Spices Coriander Powder – 5–6 tbsp Red Chilli Powder – 2 tbsp Kashmiri Red Chilli Powder – 2 tbsp Salt – 1 tbsp or to taste Special Korma Masala Nutmeg – ½ small piece Mace (Javitri) – 1 flower Black Peppercorns – 2 tsp Green Cardamom – 18–20 Shahi Jeera – 3 tsp Important Cooking Tips Slice onions finely and allow them to dry under a fan for 30 minutes for faster frying. Fry onions only until light golden. Do not make them dark brown. Allow the oil to cool to room temperature before adding yogurt. Cook the chicken on high flame initially, then on low flame for approximately 20 minutes. Crush the fried onions after cooling for a beautiful korma texture. Freshly ground whole spices give the korma its authentic Degi aroma. Milk is optional. Skip it if you prefer thick, traditional wedding-style gravy. Traditionally, Degi Korma is cooked without adding water, using the moisture released by chicken and yogurt. #DegiChickenKorma #ChickenKorma #3KgChickenKorma #DegiKorma #ShaadiWalaKorma #DaawatSpecial #ChickenKormaRecipe #AuthenticChickenKorma #ShahiChickenKorma #WeddingStyleKorma #ChickenCurry #IndianChickenRecipe #PakistaniChickenKorma #MughlaiChickenKorma #PartySpecialRecipe #FamilyDinner #LargeQuantityCooking #CookWithLubna #LubnaZaidi #EasyChickenRecipe