EID PARTY Special COMBO – RESHMI MASALA CREAMY PEPPER CHICKEN | SECRET DANEDAAR CHICKEN KORMA

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Ingredients List – Reshmi Pepper Chicken
Chicken & Marinade

Chicken – 500 g (½ kg), bone-in or boneless, medium pieces

Salt – to taste (about 1 tsp)

Ginger-garlic paste – 2 teaspoons

Yogurt (curd) – 2 tablespoons

Black pepper powder – 1 teaspoon

Lemon juice – from ½ lemon

Green Masala Paste

Oil – 1 tablespoon

Onion – 1 large (70–80 g), chopped

Green chilies – 2, chopped

Cashews – 5

Almonds – 5

Water – a little (for cooking & grinding)

Fresh coriander leaves – 1 handful

For Cooking

Ghee (clarified butter) – ¼ cup

Black peppercorns – 1 teaspoon

Cloves – 3

Green cardamom – 3

Cinnamon – 3 small pieces

Dry Spices (Later Stage)

Cumin powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Coriander powder – 1 teaspoon

Coarsely crushed black pepper – 1 teaspoon

Kasuri methi (dried fenugreek leaves) – 1 teaspoon

Finishing Ingredients

Water – 1 cup

Fresh coriander leaves – for garnish

Lemon juice – 1 teaspoon

Fresh cream – 2 tablespoons
(optional: fresh malai / cream skimmed from milk)

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🍗 Bawarchi-Style Grainy Chicken Korma (Wedding Special)
📝 Ingredients (For 1 kg Chicken)
For the Korma Base

Yogurt (curd) – 400 g (not too sour)

Salt – 2 teaspoons

Red chili powder – 2 tablespoons

Coriander powder – 6 tablespoons
(This may seem more, but it’s essential for the grainy texture)

Green cardamom – 8

Cloves – 8

Bay leaves – 2–3

Ginger-garlic paste – 2 teaspoons

Oil – 250–300 ml (about 1 cup)

Chicken

Chicken – 1 kg, cut into large pieces

Aromatic Spice Powder (to grind)

Black peppercorns – ½ teaspoon

Cumin seeds – 1 teaspoon

Green cardamom – 7–8

Mace – 1 small piece

Nutmeg – 1 small piece

Other Ingredients

Fried onions – 300 g, crushed

Hot water – 1 glass

Kewra / Kewda essence – 1–2 drops

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