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Hyderabadi Murg Korma (Cashewnut-based Chicken Curry)

I finally managed to grab a copy of Jiggs Kalra’s collection of recipes named ‘Prashad, Cooking with Indian Masters’. This book contains recipes from different parts of India, that too narrated by the Chefs themselves. I would definitely recommend this book to all those interested in trying out varied Indian cuisines.

After getting the book, the first dish I tried was ‘Hyderabadi Murg Korma’. I followed the recipe to the T, except for the amount of ghee/oil used. I was willing to sacrifice a bit of taste for the health and well being of the family. But trust me, the taste was not affected much. So for the health conscious, go ahead and cook with less oil.

Hyderabadi Murg Korma (Cashewnut-based Chicken Curry)

Source : Prashad, Cooking with Indian Masters

Hyderabadi Murg Korma (Cashewnut-based Chicken Curry)

I finally managed to grab a copy of Jiggs Kalra's collection of recipes named 'Prashad, Cooking with Indian Masters'. This book contains recipes from different parts of India, that too narrated by the Chefs themselves. I would definitely recommend this book to all those interested in trying out vari

Ingredients
  

  • 800 gms Chicken
  • 1 cup Curd Beaten
  • 1/4 cup Ginger paste
  • 5 teaspoons Garlic paste
  • 1 cup onions Sliced
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/3 cup coconut Grated
  • 4 tablespoons Cashewnut paste
  • 4 tablespoons Sesame seeds
  • 1/3 teaspoon Nutmeg powder
  • to taste Salt
  • 2/3 cup Ghee butter / Clarified (I used much less)
  • 10 cardamoms Green
  • 2 cardamoms Black
  • 10 Clove
  • 2 inchs Cinnamon stick
  • 1 Bay leaf
  • 1/4 teaspoon Mace
  • 1 - 2/3 cups potatoes Cubed
  • 2 tablespoons Lemon juice
  • 1/3 cup coriander leaves Chopped

Instructions
 

  • Mix the ginger-garlic pastes, onion, chilli powder, turmeric, coconut, cashew paste,sesameseeds, nutmeg and salt with beaten curd and marinate the chicken in it for at least 30 minutes.
  • Heat ghee/clarified butter in a pan.Add the cardamoms, cloves, cinnamon, bay leaf, mace and saute till they begin to crackle.
  • Add the marinated chicken along with the marinade.
  • Bring it to a boil and simmer for 5 minutes.
  • Add 300-400 ml water and boil further for 2-3 minutes.
  • Add the potatoes and lemon juice and simmer till the chicken and potatoes are cooked.
  • Adjust the seasoning.Switch off heat and transfer to a serving bowl.
  • Garnish with chopped coriander leaves and serve hot with rice or any Indian bread of your choice.

Notes

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