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Chandi Korma Recipe by Chef Rida Aftab
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Chandi Korma Recipe by Chef Rida Aftab
Prep Time
10 mins
Cook Time
40 mins
Marination Time
1 hr
Total Time
50 mins
 

Try out the delicious Chandi Korma Recipe by Chef Rida Aftab, a rich and silky smooth nutty gravy that coats the chicken, enhanced with a layer of silver paper. Experience this way of cooking and garnish with sliced almonds, rose patels and silver paper for the classic Mughlai touch. 

Course: Main Course
Cuisine: Indian, Mughlai, Pakistani
Keyword: Chicken, dinner, Korma, Qorma, Quick and Easy
Chef: Rida Aftab
Ingredients
  • 500 gm chicken
  • 250 gm clarified butter
  • 1 cup onion chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 250 gm yogurt
  • 2 tbsp green chili paste
  • 1 tsp cardamom powder
  • 1 tsp whole black peppers
  • 1 tsp salt
  • 1 tsp kewra essence
  • 1 tsp rose water
  • 4 sliver paper
  • 4 eggs hard boiled
  • Few rose petals
Cooking Method
  1. Rinse chicken and trim all excess fat.
  2. Place chicken in a large bowl, add yogurt, green chili paste, cardamom powder, salt, ginger- garlic paste and black peppers.
  3. Mix well.
  4. Cover and marinate for 1 hour.
  5. Heat a deep pan or skillet.
  6. Melt butter and sauté onion in it.
  7. Now add marinated chicken.
  8. Cover and turn heat to low.
  9. Simmer for 30 minutes.Stir frequently.
  10. Add 1 cup water and cook for more 10 minutes.
  11. Remove from the heat and add kewra essence and rose water.
  12. Take out in a serving bowl.
  13. Place boiled eggs and silver paper on top of it.
  14. Garnish with rose petals.
  15. Chandi Korma is ready to serve.
Serving Suggestions

Serve with Naan, Roti or Rice.