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Receta Chandni Korma
by Global Cookbook

Chandni Korma
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Ingredientes

  • 8 x Chicken breasts, slightly flattened with a kitchen mallet Unsalted butter to sear the chicken
  • 60 gm Lowfat yoghurt cheese
  • 2 Tbsp. Cream, (30 ml)
  • 20 gm Ginger paste, strained
  • 10 gm Garlic paste, strained Salt to taste
  • 5 Tbsp. Desi ghee, (clarified butter) (75 g)
  • 18 x Black peppercorns
  • 8 x Cardamoms
  • 6 x Cloves
  • 5 x Cm cinnamon
  • 2 x Bay leaves
  • 2 1/2 gm Shahjeera
  • 200 gm Onion paste, boiled
  • 20 gm Ginger paste, strained
  • 10 gm Garlic paste, strained
  • 150 gm Curd
  • 10 gm Green chilli paste
  • 2 Tbsp. Almond paste, fried (30 g)
  • 30 gm Mawa
  • 1 x 1 liter thin clear chicken stock Salt to taste
  • 3/4 tsp Cardamom pwdr, (4 g)
  • 1/2 tsp Rose petal pwdr, (2 g)
  • 2 tsp Lemon juice, (10 ml)
  • 12 x Pistachios, blanched, peeled and sliced
  • 2 sht silver varakh

Direcciones

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