Murgh Chaandi Korma

Ingredients list for Murgh Chaandi Korma

• 800 grams Chicken
• for garnish Silver warq
• to taste Salt
• to taste White pepper powder
• 1 cup Fresh cream
• 1 teaspoon Green cardamom powder
• 1 tablespoon Rose petals crushed
• 1 medium Onion chopped
• 2 tablespoons Almonds blanched and peeled
• 1 tablespoon Oil
• 1-2 large pinch Onions
• 5-6 Almonds for garnish
• 5-6 for garnish Pistachios
• 1/2 teaspoon Cinnamon powder
• 1 teaspoon Sugar
• 5-6 Green chillies
• 1 inch piece Ginger
• 6-7 Garlic
• 2 tablespoons Pistachios drained
• 1 cup Yogurt whisked
• 1/2 cup Khoya/mawa grated
• 1 cup Water Warm

Method

1. Clean, wash and cut chicken into twelve to fifteen pieces. Peel, wash and finely chop onion. Remove stems, wash and roughly chop green chillies.
2. Peel, wash ginger, garlic and grind to a fine paste along with chopped green chillies. Soak almonds and pistachios in one cup warm water for ten minutes, drain and peel. Reserve three to four almonds for garnish and grind the remaining to a fine paste. Slice the reserved almonds and pistachio nuts. Whisk yogurt with half cup water till smooth.
3. Heat oil in a deep pan, add sliced onions and sauté till it turns light golden brown. Add the ginger, garlic, green chilli paste and stir-fry for two minutes. Stir in the almond paste, grated khoya and one cup of warm water. Reduce heat and cook for ten to fifteen minutes, stirring frequently. Add chicken pieces and whisked yogurt.
4. Cook covered on medium heat for eight to ten minutes, stirring occasionally. Add white pepper powder and salt. Stir well and simmer for three to four minutes more or until the chicken is completely cooked. Add fresh cream, green cardamom powder and lightly crushed rose petals. Stir well and simmer for two minutes.
5. Garnish with silver varq, almond and pistachio slices and serve hot.

Nutrition Info