20 Kg Degi Chicken Shadiyon Wala Korma

Degi Chicken Shadiyon Wala Korma Recipe – Pakistani Wedding Style Chicken Korma Very Easy Recipe Urdu Video With English Ingredients List - Make At Home 20 Kg Chicken

Introduction

Degi Chicken Shadiyon Wala Korma is a rich, flavorful and aromatic Pakistani chicken curry traditionally prepared in large quantities for weddings, family gatherings, community events and other special occasions.
Unlike an everyday chicken curry, this recipe is designed for a large deg or cooking pot, where generous amounts of chicken, yogurt, tomatoes, onions and spices come together to create a deep and delicious flavor.

This wedding-style chicken korma gets its characteristic taste from slow cooking and properly balancing the spices.
In this recipe, chicken is cooked with onions, tomatoes, ginger paste, yogurt and a combination of turmeric, red chili powder and garam masala.
Green chilies are added for extra flavor, while kewra essence gives the finished korma a pleasant traditional aroma.

The recipe shown here uses 20 kg of chicken, making it suitable for a large gathering rather than a regular family meal.
The quantities can be reduced proportionally if you want to prepare the same recipe at home in a smaller pot.

One of the most important things when making a large-batch korma is patience.
The ingredients need enough cooking time for the onions and tomatoes to soften properly, the spices to blend with the oil, and the chicken to cook evenly.
Stirring carefully and maintaining suitable heat also helps prevent the masala from sticking to the bottom of the deg.

The yogurt is combined with the spices before being added to the chicken, helping create a rich and flavorful gravy.
Toward the end, fresh green chilies are added, followed by a simple garnish of sliced ginger, green chilies and fresh coriander.

Whether you are preparing food for a wedding, dawat, community gathering or a large family event, this Degi Chicken Shadiyon Wala Korma Recipe is a hearty Pakistani dish that pairs beautifully with naan, roti, chapati or rice.

Why You’ll Love This Recipe

• Perfect for weddings, daawats and large gatherings.
• Rich and flavorful Pakistani-style chicken korma.
• Uses simple and familiar spices.
• Yogurt gives the gravy a creamy and balanced texture.
• Green chilies add freshness and flavor.
• Kewra essence gives a traditional aromatic touch.
• The recipe can be scaled down for smaller gatherings.
• Excellent with naan, roti, chapati or rice.

Recipe Notes

Recipe: Degi Chicken Curry
Style: Large Wedding-Style
Main Ingredient: 20 kg Chicken
Cooking Method: High-heat Larg Cooking
Spice Level: Adjustable according to taste
Serving: Best served hot with Naan or Rice

20 Kg Degi Chicken Ingredients List For 60 Persons Chicken 20 kg Onion 3 To 4 Kg Tomatoes 3 Kg Garlic Paste 250 Grams Ginger Paste 250 Grams Green Chilies 250 Grams Lemon 5 Pieces Coriander Leafs 100 Gram Ghee 3 Kg Yogurt 3 Kg Salt 250 Gram or According To Your Taste Red Chili Powder 200 Grams Coriander Powder 250 Grams Garam Masala Powder 200 Grams Turmeric Powder 70 Grams Kewra Essence 2 Tbs (( For Garnish)) By Your Choice Coriander Leaves Green Chillies Gingar Julians Lemon Slices Note: If using Kewra Water instead of Kewra Essence, add approximately ½ cup kewra water, adjusting according to its strength.

1 Kg Chicken Ingredients List For 4 To 6 Persons Chicken 1 kg Onion 150 Grams Tomatoes 150 Grams Garlic Paste 1 Tbs Ginger Paste 1 Tbs Green Chilies 5 Pieces Lemon 1 Pieces Coriander Leafs 1 Tbs Gram Ghee 200 Grams Yogurt 200 Grams Salt 3/4 Gram or According To Your Taste Red Chili Powder 1 Tbs Coriander Powder 1 Tbs Garam Masala Powder 3/4 Tbs Turmeric Powder 1/2 Tbs Kewra Essence 1/4 Tbs (( For Garnish)) By Your Choice Coriander Leaves Green Chillies Gingar Julians Lemon Slices Note: If using Kewra Water instead of Kewra Essence, add approximately 2 tbs kewra water, adjusting according to its strength.

Easy Cooking Method Step By Step

How to Clean / Prepare
Clean the chicken thoroughly and remove any unwanted pieces. Wash it properly and allow excess water to drain.
Peel and slice the onions evenly. Even slicing helps them cook more uniformly in the large cooking pot
Wash and chop the tomatoes into smaller pieces so they cook down easily into the masala.
Whisk the yogurt until smooth. This helps prevent large lumps when it is combined with the spices.
Combine the turmeric powder, red chili powder and garam masala with the yogurt. Mix well.
Slice the ginger into thin strips and prepare the green chilies and fresh coriander for the final garnish.

Step 1: Fry The Onions And Tomatoes
Place a large deg over the cooking fire and add 3 kg cooking oil or ghee. Allow it to heat properly.
Add 3 to 4 kg sliced onions to the hot oil. Stir and cook until the onions soften and develop a light golden color.
Add 3 kg chopped tomatoes and mix well with the onions. Continue cooking until the tomatoes become soft.

Step 2: Add Ginger Garlic Paste And Salt
Add 250 grams ginger And 250 grams Garlic paste and mix thoroughly. Cook until the raw smell of the ginger reduces.
Add 250 grams salt and mix it

Step 3: Cook the Masala
Continue cooking and stirring until the onions and tomatoes break down and the mixture becomes a well-cooked masala.
This stage is important because properly cooked masala develops the main flavor of the korma.

Step 3: Add the Chicken
Add 20 kg cleaned chicken to the deg. Mix the chicken thoroughly with the cooked masala.
Cook while stirring regularly so that the chicken is coated evenly and cooks properly.
Continue cooking the chicken over suitable heat. Stir from time to time and allow the chicken to cook in the masala.
Because this is a very large quantity, cooking time can vary. The chicken should be cooked through and tender before moving to the next stage.

Step 5: Prepare the Yogurt and Spice Mixture
In a separate large bowl, take 3 kg yogurt.
Add:
Red Chili Powder, Coriander Powder, Garam Masala Powder, Turmeric Powder, Kewra Essence And 250 grams chopped green chilies.
Mix everything thoroughly until the yogurt and spices are well combined.

Step 6: Add the Yogurt Mixture in to Chicken
When the chicken has cooked sufficiently, gradually add the prepared yogurt and spice mixture to the deg while stirring.
Mix thoroughly so the yogurt blends evenly into the chicken and masala.

Step 7: Final Cooking
Continue cooking until the gravy reaches the desired consistency and the oil separates nicely from the masala.
Allow the korma to cook for a little longer over suitable heat. Stir carefully and check the chicken for doneness.
The finished korma should have a rich, aromatic gravy with properly cooked chicken and visible oil separation.

Step 8: Add Garnish
Finish with:
Sliced green chilies
Julienned ginger
Fresh coriander leaves
Your Degi Chicken Shadiyon Wala Korma is ready to serve.

Degi Chicken Shadiyon Wala Korma Recipe Video

Watch Direct On Youtube

Serving Ideas

Serve Tasty Hot Chicken Curry with:

• Naan
• Roghani naan
• Tandoori Roti
• Chapati
• Rice
• Fresh salad
• For a wedding-style meal, serve it alongside salad, raita and chutney.

Storage & Reheating

Allow leftover korma to cool properly before storing it in clean, airtight containers. Refrigerate and use within 3–4 days.
For longer storage, divide the korma into suitable portions and freeze in airtight freezer-safe containers.
Reheat gently in a saucepan over medium-low heat.
Add a small amount of water if the gravy has become too thick and stir occasionally until heated through.
For food safety Only reheat the portion you plan to eat.

Common Mistakes to Avoid

1. Not cooking the masala properly
Undercooked onion and tomato masala can leave a raw taste.

2. Adding yogurt too quickly
Add the yogurt mixture while stirring properly to help it blend smoothly.

3. Using excessively high heat
Very high heat can cause the masala to stick or burn.

4. Not stirring a large deg regularly
Large quantities need careful stirring to prevent sticking at the bottom.

5. Adding too much kewra
Kewra is strong, so use it carefully

6. Not checking the chicken
Cooking time varies with quantity and heat, so check that the chicken is fully cooked.

Some Usefull Tips About This Recipe

• Use a heavy-bottomed deg whenever possible.
• Keep the heat controlled after adding the chicken.
• Stir from the bottom of the deg to prevent the masala from sticking.
• Whisk the yogurt before mixing it with spices.
• Add the yogurt mixture gradually while stirring.
• For a smaller family batch, divide every ingredient proportionally rather than guessing the quantities.
• Fresh ginger, coriander and green chilies added at the end give the korma a fresher aroma.
• Kewra should enhance the aroma, not overpower the dish.
• Let the finished korma rest for a few minutes before serving; this allows the flavors to settle.

Frequently Asked Questions / FAQ

Can I make this chicken korma at home?
Yes. The recipe shown is a large wedding-style batch, but you can reduce all ingredients proportionally for a family-sized meal.

How much chicken is used in this recipe?
This large-batch version uses 20 kg chicken.

Can I use chicken with bones?
Yes. Bone-in chicken works very well for large-batch korma and can add extra flavor to the gravy.

Can I replace ghee with cooking oil?
Yes. The recipe uses cooking oil or ghee, so either can be used according to your preference.

Can I reduce the amount of chili?
Yes. You can adjust the red chili powder and green chilies according to your preferred spice level.

Why is yogurt used in this korma?
Yogurt helps create a rich, balanced gravy and combines with the spices to give the korma its characteristic flavor and texture.

What can I use instead of kewra essence?
You can use kewra water. Because the strength varies between products, add it gradually.

What should I serve with Degi Chicken Korma?
It is delicious with naan, roti, chapati, rice or pulao, along with raita and salad.

Final Words

This Degi Chicken Shadiyon Wala Korma Recipe is a traditional large-batch style chicken dish made for special occasions, weddings and gatherings.
The combination of onions, tomatoes, ginger, yogurt and aromatic spices creates a rich gravy, while green chilies, fresh ginger and coriander add freshness to the final dish.
The recipe uses 20 kg chicken, making it particularly suitable for large events, but the same method can easily be adapted to a smaller quantity by reducing the ingredients proportionally.
If you enjoy Pakistani wedding-style food and traditional daig recipes, this flavorful chicken korma is a great recipe to keep for your next large gathering.

Thanks For Watching - Please Join Our Youtube Channel
Sajna Jee Cooking Time