Chandi korma by shireen

                                        Chandi korma



Ingredients
Chicken 1 kg 12 pieces
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
White pepper ½ tsp
Cardamom powder ½ tsp
Chopped onion 1 cup
Green chilies grinded 1 tsp
Khoya ½ cup
Cream 4 tbsp
Kewra water 1 tsp
Melon seeds 1 tbsp
Almonds 8 blanched and grinded
Sliced almonds 2 tbsp
Sliced pistachio 1 tbsp
Silver warq for garnish
Oil ½ cup

Method
Marinate 1 kg chicken with 1 tbsp ginger garlic paste, 1 cup yogurt, 1 ½ tsp salt, ½ tsp white pepper, ½ tsp cardamom powder for 1 hour, heat ½ cup oil in a pan add 1 cup chopped onion fry till transparent, add 1 tsp grinded green chilies and ½ cup khoya cook for 5 minutes add 2 tbsp grinded almonds and 1 tbsp grinded melon seeds cook for 5 minutes add marinated chicken fry for 10 minutes simmer on low flame for 15 minutes till covered till tender, lastly add 4 tbsp cream and 1 tsp kewra.

To serve
Arrange chicken pieces in a serving platter pour the gravy on top, cover with silver warq, garnish with sliced almonds and pistachios.
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