How to make Chandi Korma -

A rich and silky smooth nutty gravy that coats the chicken, enhanced with a layer of silver varq

Sanjeev Kapoor

This recipe is from the book Royal Hyderabadi Cooking.

Main Ingredients : Chicken (चिकन), Mawa

Cuisine : Hyderabadi

Course : Main Course Chicken

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For more recipes related to Chandi Korma checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Saucy Meat Balls Chilli Chilli Chicken Chicken Xacuti-SK Khazana Kozhi Vartha Kozhambu

Chandi Korma

Chandi Korma Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chandi Korma Recipe

  • Chicken cut into 12 pieces 1 kilogram

  • Mawa for garnish

  • Oil 3 tablespoons

  • Onion sliced 3 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chilli paste 1 tablespoon

  • Almonds ground 1/4 cup

  • Khoya/mawa grated 1/2 cup

  • Yogurt 1 cup

  • White pepper powder 1 teaspoon

  • Cream 4 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Rose petals 1/2 teaspoon

  • Almonds slivered 5-6

  • Pistachios slivered 5-6


Step 1

Heat oil in a pan, add onions and sauté till golden brown. Add ginger and garlic pastes and stir. Add green chilli paste and sauté for five minutes.

Step 2

Add almond paste, khoya and yogurt. Cook on low heat for fifteen to twenty minutes.

Step 3

Add white pepper powder and stir. Add chicken pieces and cook further on low heat for ten minutes, stirring occasionally.

Step 4

Pour in one cup of water and simmer for another five minutes. Once the chicken is cooked, add cream and stir.

Step 5

Add green cardamom powder and rose petal powder, simmer for two minutes and remove from heat. Garnish with silver varq, almond and pistachio slivers. Serve hot.

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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.