Ingredients for Chandni Korma Recipe:
Chicken breasts - 8 no.
Butter - 3 tbsp
Ingredients for the marinade:
Curd - 6 tbsp
Cream - 2 tbsp
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Salt, as required
Ingredients for the gravy:
Ghee - 5 tbsp
Peppercorns - 1 tbsp
Cardamom - 5 / 6
Cinnamon stick - 5cm
Bay leaf - 2 no.
Clove - 6 no.
Shahjeera - 1 tsp
Onion paste - 200 gm, boiled
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Green chili paste - 1 tbsp
Curd - 1 cup
Mawa - 3 tbsp
Almonds - 2 tbsp, soaked and ground to fine paste
Chicken stock - 1 liter
Rose petal powder - 1/2 tsp
Lemon juice - 2 tsp
Salt, as required
Ingredients for Garnishing:
Pistachios - 2 tbsp, blanched, peeled and sliced
Silver varakh - 2 sheets
Method for Chandni Korma Recipe:
Whisk the curd in a bowl with all the ingredients mentioned for the marinade. Gently rub the marinade on the chicken breasts and set aside for half an hour.
Melt butter in the pan and sear the marinated chicken for about 5 mins. Remove the chicken on an absorbent paper and set aside.
Whisk the curd meant for gravy in the bowl. Add to it the green chili paste and continue to blend.
Crumble the mawa well to remove all lumps.
In a heavy bottom pan heat ghee. Add to it peppercorns, cardamom, cloves, cinnamon stick, bay leaves and shahjeera. Keep the heat low and stir the whole spices until they change colour. Add to this the boiled onion paste and continue to stir fry until ghee floats on the top.
Add to this ginger paste and garlic paste. Continue to stir fry until ghee surfaces on the top. Add to this the whisked curd and stir fry.
Add to it the almond paste and stir fry well. Add the crumbly mawa and stir fry well.
Add the chicken stock and allow the gravy to boil. Lower the heat and simmer the gravy until reduced by a quarter.
Pass the gravy through a soup strainer and return it back to the heat. Add to this the seared chicken and simmer until chicken is cooked. Stir occasionally.
Add to this rose petal powder and lemon juice and stir. Remove from heat and check the seasonings.
For serving, arrange two breast pieces in each plate. Pour the gravy over it and garnish with pistachios and silver varakh.
Chicken breasts - 8 no.
Butter - 3 tbsp
Ingredients for the marinade:
Curd - 6 tbsp
Cream - 2 tbsp
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Salt, as required
Ingredients for the gravy:
Ghee - 5 tbsp
Peppercorns - 1 tbsp
Cardamom - 5 / 6
Cinnamon stick - 5cm
Bay leaf - 2 no.
Clove - 6 no.
Shahjeera - 1 tsp
Onion paste - 200 gm, boiled
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Green chili paste - 1 tbsp
Curd - 1 cup
Mawa - 3 tbsp
Almonds - 2 tbsp, soaked and ground to fine paste
Chicken stock - 1 liter
Rose petal powder - 1/2 tsp
Lemon juice - 2 tsp
Salt, as required
Ingredients for Garnishing:
Pistachios - 2 tbsp, blanched, peeled and sliced
Silver varakh - 2 sheets
Method for Chandni Korma Recipe:
Whisk the curd in a bowl with all the ingredients mentioned for the marinade. Gently rub the marinade on the chicken breasts and set aside for half an hour.
Melt butter in the pan and sear the marinated chicken for about 5 mins. Remove the chicken on an absorbent paper and set aside.
Whisk the curd meant for gravy in the bowl. Add to it the green chili paste and continue to blend.
Crumble the mawa well to remove all lumps.
In a heavy bottom pan heat ghee. Add to it peppercorns, cardamom, cloves, cinnamon stick, bay leaves and shahjeera. Keep the heat low and stir the whole spices until they change colour. Add to this the boiled onion paste and continue to stir fry until ghee floats on the top.
Add to this ginger paste and garlic paste. Continue to stir fry until ghee surfaces on the top. Add to this the whisked curd and stir fry.
Add to it the almond paste and stir fry well. Add the crumbly mawa and stir fry well.
Add the chicken stock and allow the gravy to boil. Lower the heat and simmer the gravy until reduced by a quarter.
Pass the gravy through a soup strainer and return it back to the heat. Add to this the seared chicken and simmer until chicken is cooked. Stir occasionally.
Add to this rose petal powder and lemon juice and stir. Remove from heat and check the seasonings.
For serving, arrange two breast pieces in each plate. Pour the gravy over it and garnish with pistachios and silver varakh.
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