Cream Cheese Stuffed Chicken Breast With Yellow Gravy Curry

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Recipe By Vahchef
55 m
4 servings
234 Cals

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Cream Cheese Stuffed Chicken Breast With Yellow Gravy Curry Recipe, Sabji, How To Make Cream Cheese Stuffed Chicken Breast With Yellow Gravy Curry Recipe

Name: Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry
Prep time: 5 min
Cook time: 50 min
Total time: 50 min
Yield: 4

Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry popularly known as khoya chicken korma made with an amazing stuffing into a chicken breast.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry

(11 ratings)

0 reviews so far

Prep time
5 mins

Cook time
50 mins

Total time
55 mins

Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry

Author : Vahchef
Main Ingredient : Chicken

Servings : 4 persons
Published date : March 13, 2019

Ingredients used in Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry
• Coriander leaves (chopped) - 2 tablespoons.
• Mint leaves (chopped) - 2 tablespoons.
• Paneer (grated) - 1/2 cup.
• Pistachios (soaked) - 10 numbers.
• Khoya(grated) - 1/4 cup.
• Chicken breast - 1 number.
• Oil - 3 tablespoons.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Bay leaves - 1 number.
• Cinnamon sticks (1/2 inch) - 3 numbers.
• Cardamom - 2 numbers.
• Cloves - 3 numbers.
• Fried onions - 1/2 cup.
• Curd (beaten) - 3 tablespoons.
• Chilly powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Tomato puree - 1-1/2 tablespoon.
• Melon seeds - 1 tablespoon.
• Poppy seeds - 1 tablespoon.
• Almonds - 8 numbers.
• Cashew nuts - 20 grams.
• Garam masala - 1/4 tea spoon.
• Chili falkes - 1 tea spoon.
• Black cumin seeds - 1/2 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Green chilly - 1 number.
Method:
Take the chicken breast and cut open like a pocket using a knife. In a bowl, add khoya (if you don't have khoya use cottage cheese), pistachios, grated paneer, chopped mint leaves, chilly flakes, black cumin seeds, chopped coriander, salt, garam masala, mix it well and put the masala in to the chicken breast and seal the edges hitting with back of the knife . Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and boil for 25 minutes, then let it cool down, put them into the blender and add fried onions, make a paste by adding water. Heat oil in a pan, add whole garam masala spices (cloves, cinnamon, cardamom, bay leaf), saute till they sizzle. To it, even add cumin seeds, saute it then add ginger garlic paste, turmeric powder (optional)cook this until raw flavor is gone. In the same pan, add tomato puree, one green chili, cook this for 5 minutes. Later, add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, add water and keeps stirring while cooking the gravy so it does not burn, add curd, mix it well and let it cook with closed lid for about 25 to 30 minutes on a slow flame. Heat oil in a pan adds chicken breast and cook this on both sides, then pours the korma gravy on top and add water mix it and cook this for 12-14 minutes till chicken breast is tender.