Chandi Korma - SK Khazana

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

1. 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.
2. Preheat the oven to 200º C.
3. 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.
4. 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.
5. 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.
6. Add khoya and mix well. Saute for 2-3 minutes on medium heat, mixing occasionally.
7. Add hung yogurt, mix well. Add salt and mix, add 1 cup water and mix well. Let the mixture come to a boil.
8. 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.
9. Strain the mixture onto another deep non-stick pan, discard the whole spices. Cook the mixture till it comes to a boil.
10. Add the cooked chicken pieces and mix well. Add ginger strips and fresh cream, mix well and cook till the gravy thickens slightly.
11. Transfer into a serving bowl, garnish with silver warq and sprig of mint. Serve hot.