A mix of Punjabi and Awadhi cuisine, this chicken preparation is flavoured with green cardamom in a rich creamy, almond and yoghurt gravy.
Ingredients for Murgh Chandi Qaliyan Recipe
- Garlic – 7-8 (chopped)
- Onion – 1½ (chopped)
- Green chillies – 7 (slit and de-seeded)
- Almonds – 10 (blanched and peeled)
- Butter – 2 tbsp
- Green cardamoms – 5
- Chicken – 600 gms
- Yoghurt – 6 tbsp
- Cream – 3 tbsp
- Water – as required
- Salt – to taste
- Cardamom powder – 1 tsp
- Pepper – to taste
- Coriander leaves – ½ cup (chopped)
Procedure for preparing Murgh Chandi Qaliyan Recipe
Blend garlic, onion, green chillies and almonds to a smooth paste.
Melt butter in a pan and add cardamoms to it. Stir on low flame for a few seconds. Now add the prepared paste to it , mix well and stir again for 5 minutes on low flame.
Now add the chicken and fry for a few seconds. To this add the beaten yoghurt, salt and water, Cover and cook the chicken till tender.
Increase the flame to medium and then add cream to it along with pepper and cardamom powder , mix well.
Bring to a boil, check seasoning and remove from fire. Garnish with chopped coriander leaves.
Serve hot with hot chappati, nan or phulkas.