chandi chicken korma - royal hyderabadi cooking
(1 rating)
A rich and silky smooth nutty gravy that coats the chicken, enhanced with a layer of silver varq
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For chandi chicken korma - royal hyderabadi cooking
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1 kgchicken cut into 12 pieces
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1silver varq for garnishing
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3 Tbspoil
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3 mdonions sliced
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1 Tbspginger paste
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1 Tbspgarlic paste
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1 Tbspgreen chilly paste
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1/4 calmond paste
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1/2 ckhoya/mawa
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1 cyogurt
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1 tspwhite pepper powder
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4 Tbspcream
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1/2 tspcardamom powder
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1/2 tsprose petals
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6almonds silvered
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6pistachio nuts, silvered
How To Make chandi chicken korma - royal hyderabadi cooking
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1Heat oil in a pan, add onions and sauté till golden brown. Add ginger and garlic pastes and stir. Add green chilli paste and sauté for five minutes. Add almond paste, khoya and yogurt. Cook on low heat for fifteen to twenty minutes. Add white pepper powder and stir. Add chicken pieces and cook further on low heat for ten minutes, stirring occasionally. Pour in one cup of water and simmer for another five minutes. Once the chicken is cooked, add cream and stir. Add green cardamom powder and rose petal powder, simmer for two minutes and remove from heat. Garnish with silver varq, almond and pistachio slivers. Serve hot.
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