Andhra Pradesh Recipes

Click to View Map Hyderabadi Murg Korma       Serves 4 Ingredients   800 gms - Chicken Salt- To Taste 1 Tcup- Curd 2/3 Tcup- Ghee ¼ Tcup- Ginger Paste 10 Nos - Green Cardamom 4 Tsp- Garlic Paste 2 Nos - Black Cardamom 1 Tcup- Sliced Onions 10 Nos - Cloves 1 Tsp- Red Chili Powder 2 Inch Stick- Cinnamon ½ Tsp- Turmeric Powder 1 No- Bay Leaf 25 gms- Grated Coconut ( Remove the Brown Skin and then Grate ) ¼ Tsp- Mace 5 Tbsp- Cashewnut Paste 250 gms- Potatoes ( Medium Size ) 4 Tbsp- Sesame Seeds 2 Tbsp- Lemon Juice 1/3 Tsp- Nutmeg Powder 1/3 Tcup- Chopped Coriander Leaves Garnish Chopped Coriander Leaves Method 1. Clean the Chicken, Remove Skin and Cut into 8 Pieces. 2. Whisk Curd and Keep Aside. 3. Peel, Wash, Cut Potatoes into Quarters and Immerse in Water. 4. Make a Marination of Ginger Paste, Garlic Paste, Onions, Red Chilies, Turmeric Powder, Coconut, Cashewnut Paste, Sesame Seeds, Nutmeg and Salt with Curd 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 sauté 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. Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked. 8. Check the Seasoning and Adjust Accordingly. 9. Add Coriander Leaves and Mix. 10. Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice. NUTRIENT COMPOSITION PER SERVING MACRONUTRIENTS MICRONUTRIENTS Energy (Kcal) 1224 Carotene ( μg ) 1091.83 Protein (g) 61.7 Vitamin C (mg) 28.36 Carbohydrate (g) 30.04 Mg  (mg) 121.19 Fat (g) 95.36 Na  (mg) 20.98 Fibre (g) 1.73 K  (mg) 261.28 Minerals (g) 4.92 Mn  (mg) 1.03 Calcium  (mg) 356.83 Zn  (mg) 3.63 Phosphorus  (mg) 761.84 Cr  (mg) 0.057 Iron  (mg) 3.51     Modification Reduce the amount of ghee used for preparation. Partially substitute ghee with oil Ingredients   800 gms - Chicken 1/2 Tcup- Ghee 1 Tcup- Curd Whole Garam Masala ¼ Tcup- Ginger Paste 10 Nos- Green Cardamom 4 Tsp- Garlic Paste 2 Nos- Black Cardamom 1 Tcup- Sliced Onions 10 Nos- Cloves 1 Tsp- Red Chili Powder 2 Inch Stick- Cinnamon ½ Tsp- Turmeric Powder 1 No- Bay Leaf 25 gms- Grated Coconut ( Remove the Brown Skin and then Grate ) ¼ Tsp- Mace 5 Tbsp- Cashewnut Paste 250 gms- Potatoes ( Medium Size ) 4 Tbsp- Sesame Seeds 2 Tbsp- Lemon Juice 1/3 Tsp- Nutmeg Powder 1/3 Tcup- Chopped Coriander Leaves Salt- To Taste   Garnish Chopped Coriander Leaves NUTRIENT COMPOSITION PER SERVING MACRONUTRIENTS Energy (Kcal) 662 Protein (g) 61.7 Carbohydrate (g) 30.04 Fat (g) 32.86 Fibre (g) 1.73 Minerals (g) 4.92