CHANDI CHICKEN KORMA - ROYAL HYDERABADI COOKING

Renuka Balan

By
@Renuka

A rich and silky smooth nutty gravy that coats the chicken, enhanced with a layer of silver varq


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Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Ingredients

1 kg
chicken cut into 12 pieces
1
silver varq for garnishing
3 Tbsp
oil
3 medium
onions sliced
1 Tbsp
ginger paste
1 Tbsp
garlic paste
1 Tbsp
green chilly paste
1/4 c
almond paste
1/2 c
khoya/mawa
1 c
yogurt
1 tsp
white pepper powder
4 Tbsp
cream
1/2 tsp
cardamom powder
1/2 tsp
rose petals
6
almonds silvered
6
pistachio nuts, silvered

Directions Step-By-Step

1
Heat 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.

About this Recipe

Course/Dish: Chicken