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The Hirshon Chandi Korma – چاندی قورمہ


  • Total Time: 0 hours

Ingredients

Units Scale
  • 4 chicken breast fillets, halved
  • 50 g butter, unsalted
  • ***
  • The Marinade:
  • 60 g yogurt cheese or if unavailable, try Quark (preferred) or Farmers cheese
  • 30 ml heavy cream
  • 20 g ginger paste, strained
  • 10 g garlic, paste, strained
  • 1 pch Himalayan pink salt, to taste
  • ***
  • The Gravy:
  • 75 ml butter, clarified (desi ghee)
  • 9 white peppercorns
  • 9 black peppercorns
  • Seeds from 8 green cardamom pods
  • 6 cloves (lavang)
  • 1 1/2 teaspoons grated nutmeg
  • 1 black cardamom, halved
  • 1 Ceylon cinnamon quill (daalcheeni)
  • 2 bay leaves
  • 2.5 g black cumin seeds (shahi zeera)
  • 200 g onion paste, boiled
  • 20 g ginger paste, strained
  • 10 g garlic paste, strained
  • 150 ml yogurt + 10 g green chili paste, mixed together
  • 30 g almond paste, fried
  • 30 g sieved khoya (unsweetened condensed milk)
  • 1 liter chicken stock
  • 1 pinch Himalayan pink salt, to taste
  • 10 ml lemon juice
  • 2.25 g green cardamom powder (chotti elaichi)
  • 1.5 g rose petal powder
  • ***
  • The Garnishes:
  • 12 pistachios
  • Silver Varq foil

Instructions

  1. The Chicken
  2. Clean, trim, flatten with a wooden bat, then wash and pat dry. Whisk yogurt cheese in a bowl, add the remaining marinade ingredients, whisk until homogenized. Rub the marinade evenly on the chicken and reserve for 30 minutes.
  3. Melt the butter in a frying pan over high heat, sear the marinated chicken evenly for 4 minutes. Remove, place on a paper towels and keep aside.
  4. The Spiced Yoghurt Gravy:
  5. Heat desi ghee in a handi/pan over medium heat, sauté peppercorns, green cardamoms, clove, cinnamon, bay leaves and black cumin seeds until the cardamoms begin to change color.
  6. Add the boiled onion paste, bhunno/stir-fry until specks of fat begin to appear on the surface, then add the garlic and ginger pastes. When specks of fat begin to appear on the surface, add the yogurt mixture, stir, add in the almond paste and khoya. Stir-fry until specks of fat begin to appear on the surface, add in the stock and bring to boil.
  7. Reduce the heat to simmering, stirring occasionally, until reduced by a quarter. Pass the gravy through a fine mesh soup strainer into a separate handi/pan. Return the gravy to heat, add the seared chicken fillet, bring to boil and reduce to simmering until the chicken is cooked, stirring constantly.
  8. Add in the green cardamom, rose petal powder, lemon juice and adjust seasoning.
  9. Arrange 2 cooked chicken pieces on each serving plate with sauce, garnish with pistachio slivers and cover with varq. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours