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Chandi Korma - SK Khazana

A rich chicken dish fit for the royalty – highly flavourful and simply delicious This is a Sanjeev Kapoor exclusive recipe.

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Chandi Korma - SK Khazana

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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

  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.
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