How to make Chandi Korma - SK Khazana -

A rich chicken dish fit for the royalty – highly flavourful and simply delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken leg, Ginger-garlic paste (अदरक-लहसुन की पेस्ट )

Cuisine : Indian

Course : Main Course Chicken

Chandi Korma - SK Khazana

Chandi Korma - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chandi Korma - SK Khazana Recipe

  • Boneless chicken leg cut into 1inch cubes 300 grams

  • Ginger-garlic paste 1/2 tablespoon

  • Salt to taste

  • Lemon juice 1 1/2 teaspoons

  • Chaat masala 1/2 teaspoon

  • Processed cheese grated 50 grams

  • Fresh cream 1/4 cup

  • Hung yogurt 1 tablespoon

  • Green cardamom powder 1/4 teaspoon

  • Cinnamon powder 1/2 teaspoon

  • White pepper powder to taste

  • Butter for basting

  • Silver warq to garnish

  • Fresh mint sprig to garnish

  • Gravy

  • Oil 1 tablespoon

  • Green cardamoms 9-10

  • Cinnamon 1 inch

  • Black cardamoms 2

  • Cloves 3

  • Medium onion peeled and pureed 3

  • Khoya / mawa grated 1 tablespoon

  • Hung yourt 2 tablespoons

  • Salt to taste

  • Dried mango powder 1 teaspoon

  • White pepper powder 1/3 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Ginger cut into thin strips 1 inch

  • Fresh cream 1 1/2 tablespoons


Step 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.

Step 2

Preheat the oven to 200º C.

Step 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.

Step 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.

Step 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.

Step 6

Add khoya and mix well. Saute for 2-3 minutes on medium heat, mixing occasionally.

Step 7

Add hung yogurt, mix well. Add salt and mix, add 1 cup water and mix well. Let the mixture come to a boil.

Step 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.

Step 9

Strain the mixture onto another deep non-stick pan, discard the whole spices. Cook the mixture till it comes to a boil.

Step 10

Add the cooked chicken pieces and mix well. Add ginger strips and fresh cream, mix well and cook till the gravy thickens slightly.

Step 11

Transfer into a serving bowl, garnish with silver warq and sprig of mint. Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.