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J. Inder Singh Kalra

Hyderabadi Murgh Korma

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A cashewnut-based chicken curry, flavoured with nutmeg.

Ingredients

  • 800 g/1¾ lb Chicken (1 bird)
  • 225 g/

Method

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 paste, ga

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