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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 vari


  • 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


  • 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.