Andhra Pradesh Recipes
 
Hyderabadi Murg Korma  
   
Serves 4

Ingredients  
800 gms - Chicken Salt- To Taste
1 Tcup- Curd 2/3 Tcup- Ghee
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
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
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