Delicious creamy chicken gravy topped with silver vrak.
CHANDI KORMA
Ingredients
400 grams boneless chicken leg, cut into 16 pieces
2 teaspoons ginger-garlic paste
Salt to taste
½ teaspoon lemon juice
1¾ teaspoons white pepper powder
½ cup grated processed cheese
¾ cup fresh cream
½ cup hung yogurt
1 teaspoon green cardamom powder
A large pinch nutmeg powder
1 teaspoon chaat masala
Butter for basting
For gravy
3 tablespoons oil
7 green cardamoms
1 inch cinnamon sticks
2 black cardamoms
4 cloves
1 cup boiled onion paste
½ cup grated khoya/mawa
3 tablespoons kaju-magaz paste
Salt to taste
½ teaspoon white pepper powder
2 teaspoons green chilli paste
1 teaspoon green cardamom powder
1 inch ginger piece, cut into thin strips
¼ cup fresh cream
Method
1. Mix together the ginger-garlic paste, salt, lemon juice and three fourth teaspoon white pepper powder in a bowl. Add chicken pieces and mix well and set aside in a refrigerator to marinate for half an hour.
2. Mix together the cheese, cream and hung yogurt in another bowl. Add the green cardamom powder, nutmeg powder, one teaspoon white pepper powder and salt and mix well. Add the marinated chicken pieces and mix well. Set aside in a refrigerator to marinate for an hour more.
3. Preheat the oven at 200̊C. Transfer the chicken pieces on a greased baking tray and bake for 15-18 minutes. Baste with butter occasionally.
4. For the gravy, heat the oil in a deep non stick pan. Add the green cardamoms, cinnamon, black cardamoms and cloves and sauté till fragrant. Add the boiled onion paste and sauté for five minutes on low heat.
5. Add khoya and sauté for two to three minutes. Add the kaju-magaz paste and salt and mix well.
6. Add four cups water, white pepper powder, green chilli paste, green cardamom powder and bring the gravy to a boil.
7. Strain the gravy into another non stick pan and bring it to a boil. Add chicken pieces, ginger strips and cream and cook for two to three minutes more.
8. Serve hot garnished with silver warq and a sprig of mint
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