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Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry

Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry
Recipe type: non-veg
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry popularly known as khoya chicken korma made with an amazing stuffing into a chicken breast and cooked in a rich and aromatic yellow gravy.
  • Coriander Chopped ½ Bunch
  • Mint Chopped ½ Bunch
  • Paneer Grated 50 Grams
  • Pistachios 8 Numbers
  • Khoya 100 Grams
  • Chicken Breast 1 Numbers
  • Oil 1 Tablespoons
  • Salt To Taste
  • Turmeric Pinch
  • Bay Leaves 1 Numbers
  • Cinnamon Sticks (1/2 Inch) 2 Numbers
  • Cardamom 2 Numbers
  • Cloves 3 Numbers
  • Fried Onions 1 Numbers
  • Curd (beaten) 3 Tablespoons
  • Chilly Powder ½ Teaspoons
  • Cumin Powder ½ Teaspoons
  • Coriander Powder 1 Teaspoons
  • Tomato Puree 1½ Tablespoons
  • Melon Seeds 20 Grams
  • Poppy Seeds 10 Grams
  • Almonds 10 Grams
  • Cashew Nuts 20 Grams
  • Garam Masala 1 Teaspoons
  • Chilly Falkes 1 Teaspoons
  1. Take the chicken breast and cut open like a pocket using knife. Take a bowl add khoya (if you don’t have khoya use cottage cheese), add pistachios, grated paneer, chopped mint, chilly flakes, shahi jeera, 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 .
  2. Take cashew nuts, almonds, poppy seeds, melon seeds, put it in to 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. Heat oil in a pan add cloves, cinnamon, cardamom, bayleaves, add cumin seeds, sauté it and add ginger garlic paste, turmeric, cook this till raw flavour is gone, add tomato puree, one green chilly, cook this for 5 minutes, then add prepared paste of nuts, add coriander powder, cumin powder, chilly powder, salt, add water and keeps stirring while cooking the gravy so it does not burn, add curd, mix it well and put the lid on and let it cook for 25 to 30 minutes in a slow flame.
  3. 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 15 minutes till chicken breast is tender.
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