Chandi Korma And Matar Paneer by Chef Mehboob

Ingredients for Chandi Korma:

• Chicken 1 kg
• Yogurt 1 cup
• Khoya 1/2 cup
• Oil 1/4 cup
• Daccani Chilli Powder 1 tsp
• Green Chilli Paste 1 tbsp
• Cardamom Powder 1/2 tsp
• Rose Buds 1/2 tsp
• Ginger Garlic Paste 2 tbsp
• Fresh Cream 4 tbsp
• Almond 4 tbsp
• Pistachio 2 tbsp
• Almond, Pistachio For Garnishing
• Silver Paper For Garnishing
• Onion 3

Method:

1. Wash chicken nicely and cut into 12 pieces.
2. Heat oil in one pan. Do onion golden brown in it, add ginger garlic paste & green chilli paste and cook for 5 minutes.
3. Now add almond powder, khoya & yogurt and cook on low flame for 15 to 20 minutes.
4. Together add 1 cup water and cook more for 5 minutes. When chicken cooked well, add cream and mix nicely.
5. In end, put cardamom powder & rose buds. Now simmer it for 2 to 3 minutes.
6. Garnish with silver paper, almond & pistachio and serve with hot chapati.

Ingredients for Matar Paneer:

• Green Peas 1 cup
• Cottage Cheese 1 cup
• Tomato Puree 1/2 cup
• Cumin Seed 1 tsp
• Ginger Garlic Paste 1 tsp
• Turmeric Powder 1 tsp
• Coriander Powder 1 tbsp
• Red Chilli Powder 1 tbsp
• Garam Masala Powder 1/2 tsp
• Yogurt 4 tbsp
• Oil 4 tbsp
• Coriander & Mint For Decoration
• Cinnamon 1
• Green Chilli 2
• Onion 2
• Clove 3
• Cardamom 3

Method:

1. Fry cheese in hot oil. When golden brown take out.
2. Now in this pot, fry clove, cumin, cardamom & cinnamon. Then add onion and do golden brown, put ginger garlic paste and cook for few minutes.
3. Add turmeric, coriander, garam masala powder & red chilli powder and cook it. When masala is fried, add tomato puree and mix it.
4. Together add green peas & 1/2 cup water and cook on middle flame.
5. When peas cooked well, cook oh high flame until water dries.
6. In end, put fried cheese and mix it.
7. Garnish with coriander, mint & green chilli and serve it.