White chicken korma By Chef Zarnak

White chicken korma By Chef Zarnak

White chicken korma:

Chicken, cut into 12 pieces 1 kilogram
 Silver foil for garnishing
Oil 3 tablespoons
Onion ,sliced 3 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chili paste 1 tablespoon
Almonds, ground 1/4 cup
Khoya grated 1/2 cup
Yogurt 1 cup
White pepper powder 1 teaspoon
Cream 4 tablespoons
Green cardamom powder 1/2 teaspoon
Rose petals few
Almonds, slivered 5-6
Pistachios, slivered 5-6

Heat oil in a pan, add onions and sauté till golden brown. Add ginger 
and garlic pastes and stir. Add green chili paste and sauté for five 
minutes. Add almond paste, khoya and yogurt. Cook on low heat. Add white 
pepper powder and stir. Add chicken pieces and cook further on low heat 
for ten minutes, stirring occasionally. Pour in one cup of water and 
simmer for another five minutes. Once the chicken is cooked, add cream 
and stir. Add green cardamom powder, simmer for two minutes and remove 
from heat. Garnish with silver varq, rose petals and almond and 
pistachio slivers. Serve hot.

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