Chicken Chandni / Chandini Chicken


1 1/4 – 1 1/2 kg chicken, cut into pieces
10-15 almonds
2 medium onions, sliced
8 garlic cloves, chopped
1 piece ginger, chopped
7-10 green chillies , slit
1 cup less sour yoghurt, beaten
1/2 – 1 tsp white pepper powder
1/2 cup fresh cream
1/2 tsp cardamom powder
1 big piece cinnamon, cut into pieces
5-6 cardamom
4 cloves
salt to taste
2-3 tbsp chopped coriander leaves
1-1 1/2 tbsp ghee
1-1 1/2 tbsp oil


  1. Soak almond in little water and then grind to a paste and keep it aside.
  2. Heat oil in a pan and add ginger, garlic and green chillies ( if the chilli is too spicy, remove seeds from half of them) and saute.
  3. Add sliced onions and saute well till soft. Don’t saute till brown.
  4. Remove it from the flame and allow it to cool and then grind to a paste adding little water. Keep it aside.
  5. Heat ghee in a thick bottomed pan and add cinnamon, cloves, cardamoms.
  6. Add cleaned chicken pieces and salt, mix well and cook covered till 3/4 done, stirring occasionally.
  7. Add ground masala paste to this and mix well.
  8. Add yoghurt and mix well and cook for about 10 minutes till the chicken is cooked well.
  9. When the gravy starts to thicken, add almond paste and mix well and allow to boil for 5 minutes at medium flame.
  10. Add white pepper powder ( if you don’t have, add black pepper powder) and mix well.
  11. Then reduce the flame and add fresh cream and mix well for 1-2 minutes.
  12. Add cardamom powder and chopped coriander leaves and mix well. Adjust the salt and switch off the flame.
  13. Garnish with little fresh cream and little coriander leaves.. Serve hot…

Recipe Source: Magic Oven


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