December 02, 2016


Shredded chicken - 500 gms
onion -1
Lemon -1/2
Chilli powder - 1 tsp
Cinnamon sticks -2
Salt to taste
Paneer - 1/2 cup (finely chopped)
Spinach- 1/2 cup (chopped)
Green peas - 1/2 cup (boiled)
Ginger -1"
Butter - 1 tbsp
Garlic flakes -6
Green chilli -1
Milk -1/4 cup
Ghee for frying
Grape leaves


  •  Cut the chicken into big pieces, wash and parboil the pieces.
  • Shred the meat from pieces.
  • Chop the onion and ginger finely.
  • Heat 1 tbsp of ghee in a pan, stir fry the ginger then add chopped onion.
  • Fry the onion to light golden colour then add shredded chicken.
  • Add one tsp of salt and cover the pan and let the chicken cook till it is tender.
  • Remove the lid and add the chopped spinach, chilli powder and fry tll the mixture is dry.
  • Lastly put in the steamed peas and squeeze in the lemon juice.
  • Mix well and remove from fire.
  • Grind green chilli, cinnamon and garlic; add paneer to the ground paste.
  • add salt and milk. Mix and keep aside.
  • Wash the grape leaves, cut off hard stems and spread the leaves on a table in pairs.
  • Place some of the chicken mixture on the wide end of the leaves, fold the edges inward and roll into the shape of half moons or chandrakors.
  • Grease a large heavy bottomed pan with one tbsp of butter. Arrange the chandrakors in row.
  • Pour about half tsp of ghee over each chandrakor.
  • Cover with a lid and cook on very low flame.
  • Let it simmer for half an hour.
  • Remove the lid and pour the paneer mixture evenly on all chandrakors.
  • Again put the lid and simmer for 15 minutes.
  • Then place live coals on top of the lid and lower the fire under the pan.
  • Within another 15-20 minutes the chandrakors would be tender.
  • Remove the lid. Turn them upside down,holding each chandrakor very carefully with broad tongs.
  • After 5 minutes, take them out gently and arrange them in a nice big dish.
  • Serve hot.

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