How to make Murgh Chaandi Korma -
Rich creamy preparation garnish with silver varg
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Silver warq (चाँदी का वर्क )
Cuisine : Uttar Pradesh
Course : Main Course Chicken
For more recipes related to Murgh Chaandi Korma checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Methi Malai Chicken Keema Murgh Ki Tahiri Laziz Handi Andhra Chicken Fry
Murgh Chaandi Korma Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Murgh Chaandi Korma Recipe
Chicken 800 grams
Silver warq for garnish
Salt to taste
White pepper powder to taste
Fresh cream 1 cup
Green cardamom powder 1 teaspoon
Rose petals crushed 1 tablespoon
Onion chopped 1 medium
Almonds blanched and peeled 2 tablespoons
Oil 1 tablespoon
Onions 1-2 large pinch
Almonds for garnish 5-6
Pistachios 5-6 for garnish
Cinnamon powder 1/2 teaspoon
Sugar 1 teaspoon
Green chillies 5-6
Ginger 1 inch piece
Garlic 6-7
Pistachios drained 2 tablespoons
Yogurt whisked 1 cup
Khoya/mawa grated 1/2 cup
Water Warm 1 cup
Method
Step 1
Clean, wash and cut chicken into twelve to fifteen pieces. Peel, wash and finely chop onion. Remove stems, wash and roughly chop green chillies.
Step 2
Peel, wash ginger, garlic and grind to a fine paste along with chopped green chillies. Soak almonds and pistachios in one cup warm water for ten minutes, drain and peel. Reserve three to four almonds for garnish and grind the remaining to a fine paste. Slice the reserved almonds and pistachio nuts. Whisk yogurt with half cup water till smooth.
Step 3
Heat oil in a deep pan, add sliced onions and sauté till it turns light golden brown. Add the ginger, garlic, green chilli paste and stir-fry for two minutes. Stir in the almond paste, grated khoya and one cup of warm water. Reduce heat and cook for ten to fifteen minutes, stirring frequently. Add chicken pieces and whisked yogurt.
Step 4
Cook covered on medium heat for eight to ten minutes, stirring occasionally. Add white pepper powder and salt. Stir well and simmer for three to four minutes more or until the chicken is completely cooked. Add fresh cream, green cardamom powder and lightly crushed rose petals. Stir well and simmer for two minutes.
Step 5
Garnish with silver varq, almond and pistachio slices and serve hot.
Nutrition Info
Calories : 2385 Kcal
Carbohydrates : 81.4 gm
Protein : 246.6 gm
Fat : 119.2 gm
Other : Calcium- 1844.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
