Hyderabadi Murg Korma ( Indian Chicken Curry) Recipe

Name: Hyderabadi Murg Korma ( Indian Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ounces chicken; 1 cup yogurt; 1/4 cup ginger paste; 4 teaspoons garlic paste; 1 cup sliced onion; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 ounce desiccated coconut; 5 tablespoons cashew nuts paste; 4 tablespoons sesame seeds; 1/3 teaspoon ground nutmeg; salt; 2/3 cup oil or 2/3 cup butter; 10 green cardamom pods; 2 black cardamom pods; 10 whole cloves; 2 inches cinnamon sticks; 1 bay leaf; 1/4 teaspoon mace; 9 ounces potatoes; 2 tablespoons lemon juice; 1/3 cup chopped coriander leaves

Servings: persons

30 ounces chicken
1 cup yogurt
1/4 cup ginger paste
4 teaspoons garlic paste
1 cup sliced onion
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 ounce desiccated coconut
5 tablespoons cashew nuts paste
4 tablespoons sesame seeds
1/3 teaspoon ground nutmeg
salt
2/3 cup oil or 2/3 cup butter
10 green cardamom pods
2 black cardamom pods
10 whole cloves
2 inches cinnamon sticks
1 bay leaf
1/4 teaspoon mace
9 ounces potatoes
2 tablespoons lemon juice
1/3 cup chopped coriander leaves

1
Clean the Chicken,Remove Skin and Cut into bite size Pieces.
2
Whisk Curd and Keep Aside.
3
Peel, Wash, Cut Potatoes into Quarters and Immerse in Water.
4
Make a marinade of Ginger Paste, Garlic Paste, Onions, Red Chillies, Turmeric Powder, Coconut, Cashewnut Paste, Seasame Seeds, Nutmeg and Salt with yougurt and leave the Chicken in this Marinade for 30 Minutes.
5
Heat Ghee in a Kadhai and then to it add Whole Garam Masala and saute over Medium Heat until it begins to Crackle.
6
Next add Chicken along with the Marinade and then bring to Boil and then Simmer for 5 Minutes.
7
Add 1 2/3 Tcup of Water and boil for 5 Minutes.
8
Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked.
9
Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix.
10
Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 30 ounces chicken, 1 cup yogurt, 1/4 cup ginger paste, 4 teaspoons garlic paste, and more.

Yes, Hyderabadi Murg Korma ( Indian Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hyderabadi Murg Korma ( Indian Chicken Curry)

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