Chandi Korma - SK Khazana A rich chicken dish fit for the royalty – highly flavourful and simply delicious This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 29 Jan 2020 in Recipes Course New Update Advertisment Main Ingredients Boneless chicken leg, Ginger-garlic paste Cuisine Indian Course Main Course Chicken Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Chandi Korma - SK Khazana 300 grams Boneless chicken leg cut into 1inch cubes 1/2 tablespoon Ginger-garlic paste to taste Salt 1 1/2 teaspoons Lemon juice 1/2 teaspoon Chaat masala 50 grams Processed cheese grated 1/4 cup Fresh cream 1 tablespoon Hung yogurt 1/4 teaspoon Green cardamom powder 1/2 teaspoon Cinnamon powder to taste White pepper powder for basting Butter to garnish Silver warq to garnish Fresh mint sprig Gravy 1 tablespoon Oil 9-10 Green cardamoms 1 inch Cinnamon 2 Black cardamoms 3 Cloves 3 Medium onion peeled and pureed 1 tablespoon Khoya / mawa grated 2 tablespoons Hung yourt to taste Salt 1 teaspoon Dried mango powder 1/3 teaspoon White pepper powder 1 teaspoon Ginger-green chilli paste 1/2 teaspoon Green cardamom powder 1 inch Ginger cut into thin strips 1 1/2 tablespoons Fresh cream Method Take ginger-garlic paste, salt, lemon juice, chaat masala and chicken pieces in a bowl and mix well. Set aside to marinate for 25-30 minutes. Preheat the oven to 200º C. Take cheese, fresh cream, hung curd, green cardamom powder, cinnamon powder, white pepper powder and salt in a parat and mix well. Add the marinated chicken pieces and mix well. Arrange the chicken pieces on a baking tray, keep the tray in the preheated oven and bake for 15-18 minutes. Baste with butter occasionally. Remove from the oven and set aside. For gravy, heat oil in a deep non-stick pan, add green cardamoms, cinnamon stick, black cardamoms, cloves and onion puree and mix well. Sauté for 2-3 minutes. Add khoya and mix well. Saute for 2-3 minutes on medium heat, mixing occasionally. Add hung yogurt, mix well. Add salt and mix, add 1 cup water and mix well. Let the mixture come to a boil. Add dried mango powder and white pepper powder and mix well. Add ginger-green chilli paste and green cardamom powder and mix well. Cook for 1 minute. Strain the mixture onto another deep non-stick pan, discard the whole spices. Cook the mixture till it comes to a boil. Add the cooked chicken pieces and mix well. Add ginger strips and fresh cream, mix well and cook till the gravy thickens slightly. Transfer into a serving bowl, garnish with silver warq and sprig of mint. Serve hot. #Black cardamoms #Butter #Chaat masala #Cinnamon #Cinnamon powder #Cloves #Dried mango powder #Fresh cream #Ginger #Ginger-garlic paste #Ginger-green chilli paste #Green cardamom powder #Green cardamoms #Hung yogurt #Lemon juice #Oil #Processed cheese #Salt #Silver warq #White pepper powder #Fresh mint sprig Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article