Chandni Korma

INGREDIENTS

INSTRUCTIONS

FOR THE MARINADE
FOR THE GRAVY
FOR THE GARNISHING
To prepare the marinade: Whisk yoghurt cheese in a bowl. Add the
remaining ingredients and whisk again till well blended. Evenly rub
the chicken breasts with the marinade and keep aside for 30 minutes.
For the searing: Melt butter in a frying pan and add the marinated
chicken breasts. Sear over high heat for four minutes, turning once.
Remove to an absorbent paper to drain excess fat and keep aside.
Whisk the curd in a bowl, add the green chilli paste and whisk again
till well blended. Either crumble the mawa or pass it through a fine
mesh sieve to remove lumps. Heat desi ghee in a pan. Add peppercorns,
cardamoms, cloves, cinnamon, bay leaves and shahjeera. Stir over
medium heat until the cardamoms begin to change colour. Add the
boiled onion paste and stir-fry until the ghee floats to top. Add
ginger paste and garlic paste and stir-fry till specks of ghee begin
to appear on the surface. Add the curd mixture and stir-fry until
specks of ghee begin to appear on the surface. Add almond paste and
mawa, and stir-fry until ghee floats on top. Add stock and bring it
to a boil. Lower the heat and simmer, stirring occasionally, until
reduced by a quarter. Remove and pass the gravy through a fine-mesh
soup strainer into a separate pan. Return the gravy to heat. Add the
seared chicken and bring it to a boil. Lower the heat and simmer,
stirring occasionally, until the chicken is cooked and the sauce is
quite thick. Add cardamom powder and rose petal powder. Stir well.
Sprinkle lemon juice, stir and remove from heat. Adjust the seasoning
To serve: Arrange two breast pieces on each of the four individual
plates. Pour the sauce over and garnish with pistachio slivers. Cover
with silver varakh and serve with baakarkhaani.
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