Traditionally made out of poultry, in the preparation of ‘Chandan Qaliya’, the curry is paler – a creamy white in colour – with the addition of cream and almond or cashew paste, drizzled with finely chopped almond slivers dabbed with silver leaf. The gravy is also embellished with silver leaf, covering portions of the gravy, turning it into a preparation that can make its presence felt on any table.

Serves 4

800 gm Chicken     
1/3 cup Cooking oil
3/4 cup Onion paste              
1 tsp Ginger paste 
1 tbs Garlic paste  
1 tbs Green chili paste          
1 tbs Cumin powder              
1 tbs Coriander powder         
Salt, to taste
1 cup Curd, whisked well       
1/4 cup Almond paste           
1/4 cup Cream       
1 tsp Cardamom powder       
1 tsp White pepper powder  
1 tsp Lemon juice  
8 Silver leaf (warq)
4 Almonds blanched and cut into fine slivers

Heat oil, add onion paste, sauté for 3-4 minutes on medium heat; add ginger and garlic pastes and stir fry for 2-3 minutes; add green chilli paste, stir for 30 seconds.
Add chicken, cumin powder, coriander powder, salt and stir fry for 5-6 minutes.
Add whisked curd, continue stir frying until chicken is almost cooked. Then add 11/2 cup of water, stir, bring to boil and remove from heat.
Take out the pieces of chicken; strain the gravy and return to flame.
Put the pieces of chicken back into the gravy, turn on medium heat and add almond paste.
Stir and cook for 3-4 minutes.
Stir in cream, sprinkle cardamom and white pepper powder, stir; add lemon juice, stir and leave to simmer for 2 minutes. Transfer to a serving bowl.
Dab with silver leaf (warq) and a sprinkling of fine slivers of almond to garnish.