New Update
/sanjeev-kapoor/media/post_banners/36f55eb10375022c82a4efd7544f541d02b20dc56a34d2fff395e92906c1fe3b.jpg)
Main Ingredients | Boneless chicken, Processed cheese |
Cuisine | Indian |
Course | Main Course Chicken |
Prep Time | 2-2.30 hour |
Cook time | Cooking Time |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
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
- 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.
- 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.
- Heat ghee in a deep non-stick pan, add cinnamon, black cardamoms, cloves, black peppercorns and green cardamoms, mix and sauté till fragrant.
- 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.
- 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.
- 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.
- 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.
- Transfer into a serving bowl, decorate with silver varq and mint sprig and serve hot.
Advertisment