CHANDI KORMA
Ingerdients:
1: chicken 1 kg (cut in 12 pieces)
2: onions 2 large (grinned)
3: khoya 1/2 cup (check the link in the video or readymade)
4: thick greek yogurt 1 & 1/2 cup
5: green chilli 10 (make a paste)
6: cream 4 tbsp
7: ginger & garlic paste 1 tbsp
8: almonds 20 ( skin off)
9: melon seeds 2 tbsp
10: kewra water 2 tbsp
11: salt 1 & 1/2 tsp
12: white pepper 1 tsp
13: green cardamom powder 1 tsp
14: almonds 4 (skin off and sliced)
15: pistachios 8 (sliced)
16: Oil or Ghee 1/2 cup
Recipe:
1: marinate chicken with ginger & garlic paste, white pepper, green cardamom powder, salt, yogurt mix well, cover and keep aside for 1 hour.
2: grind the almonds, melon seeds with milk to a paste.
3: heat oil add the onion paste and fry on high flame till the liquid dries.
4: add green chilli paste, almond and melon seed paste, khoya mix well and cook on medium flame for 2 to 3 minutes.
5: then add the marinated chicken mix well wait for a boil on high flame then cover and cook on low to medium flame till the chicken is cooked (can add 2 cups of water while cooking).
6: now add kewra water, cream mix and close the flame.
7: garnish with almonds pistachios, and chandi wark.
8: serve hot with naan, sheer maal.
Note: i added 2 cups of water when i added the chicken.
BY Faiza Zarif