Creamy Chicken Curry

Ingredients list for Creamy Chicken Curry

• 600 grams Boneless chicken cut into 1 inch pieces
• 3/4 cup Processed cheese grated
• 1 cup + 1 tablespoon Fresh cream
• 1/2 cup Hung yogurt
• 3/4 teaspoon Green cardamom powder
• to taste White pepper powder
• A large pi Nutmeg (jaiphal) powder
• to taste Salt
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Chaat masala
• 1 tablespoon Lemon juice
• for greasing Oil
• 1/4 cup Ghee
• 1 inch Cinnamon
• 2 Black cardamoms
• 4-5 Cloves
• 8-10 Black peppercorns
• 3 Green cardamoms
• 1 cup Boiled onion paste
• 3/4 cup Khoya grated
• 2 tablespoons Casewnut-melon seed (kaju-magaj) paste
• 1 tablespoon Green chilli paste
• 1 teaspoon Dried mint leaves crushed
• 1 teaspoon Ginger cut into thin strips
• to garnish Silver varq
• to garnish Fresh mint sprig q

Method

1. Mix together ¾ cup cheese, ¼ cup cream, hung yogurt, ½ teaspoon green cardamom powder, white pepper powder, nutmeg powder, salt, ginger-garlic paste and chaat masala in a bowl.
2. Add lemon juice and mix again. Add chicken pieces and mix well. Grease a baking tray with some oil. Place the marinated chicken pieces on the greased tray. Keep the tray in the refrigerator to marinate for 1-2 hours. Preheat oven to 180° C. Keep the tray in the preheated oven and cook for 15-20 minutes.
3. Heat ghee in a deep non-stick pan, add cinnamon, black cardamoms, cloves, black peppercorns and green cardamoms, mix and sauté till fragrant.
4. Add onion paste, mix and sauté for 1 minute. Cover and cook on medium for 5 minutes. Add khoya and cashewnut-melon seed paste, mix well and cook for 2-3 minutes.
5. Add 2 cups water and mix. Add green chilli paste and remaining cardamom powder and mix well. Add salt, cover and boil for 2 minutes.
6. Strain the gravy to another deep non-stick pan pressing the residue in the sieve till all the juices are extracted. Keep the pan on heat and bring to a boil.
7. Add mint powder and ginger strips, mix and boil for a minute. Add chicken pieces and remaining cream and mix well. Adjust salt and cook for 2-3 minutes.
8. Transfer into a serving bowl, decorate with silver varq and mint sprig and serve hot.