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Hyderabadi Spicy Murgh Korma | How to make Murgh Korma Recipe | Chef KK HYDERABADI MURGH KORMA A cashew nut based chicken curry, flavored with nutmeg. Serves: 4 Preparation time: 40 minutes Cooking time: 20 minutes INGREDIENTS 500g Chicken 130G Yoghurt 3 TBS Ginger and garlic paste 80g Onions 1 tbsp Red Chilli powder 1/2 tsp Turmeric powder 25g Coconut 50g Cashew nut paste 1/4 tsp Nutmeg powder Salt to taste WHOLE GARAM MASALA 7 Green Cardamom 1 Black Cardamom 10 Cloves 2 sticks Cinnamon (1-inch) 1 Bay Leaf 1g Mace 250g Potatoes (medium size) Handful Coriander leaves for garnish PREPARATION THE CHICKEN: Clean, remove the skin and cut into 8 pieces. THE YOGHURT: Whisk in a large bowl. THE VEGETABLES: Peel, wash and slice onions. Peel, wash, cut potatoes into quarters and immerse in water. Clean, wash and chop coriander. THE COCONUT: Remove the brown skin and grate. THE MARINATION: Mix ginger and garlic paste, red chilly powder, turmeric, coconut powder, cashew nut paste, nutmeg and salt with yoghurt and leave the chicken in this marinade for at least 30 minutes. COOKING Heat oil in a Kadhai, add whole garam masala and saute over medium heat until it begins to crackle. Add onion and saute until light brown. Add green chillies and saute until golden borwon. Add Turmeric powder and ginger garlic paste, stir for 30 sec. Add the chicken, along with the marinade, bring to a boil and simmer for 5 minutes. Add water (approx 250-300ml) and boil for 2-3 minutes. Add potatoes (drained) , simmer until chicken is tender and potatoes are cooked. Adjust the seasoning. TO SERVE Remove to a dish, garnish with coriander and serve with rice or an Indian bread of your choice. Thank you flor watching the video. Please like, comment, share and subscribe. Stay tuned for more recipes. :::::::::::::::::::: Music: Whenever by LiQWYD is licensed under a Creative Commons License. https://creativecommons.org/licenses/... / liqwyd Support by RFM - NCM: https://bit.ly/2xGHypM :::::::::::::::::::: #chickenkorma #hyderabadimurghkorma #chefkk