Hyderabadi Murg Korma ( Indian Chicken Curry) - cooking recipe

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

Preparation

Clean the Chicken,Remove Skin and Cut into bite size Pieces.
Whisk Curd and Keep Aside.
Peel, Wash, Cut Potatoes into Quarters and Immerse in Water.
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.
Heat Ghee in a Kadhai and then to it add Whole Garam Masala and saute over Medium Heat until it begins to Crackle.
Next add Chicken along with the Marinade and then bring to Boil and then Simmer for 5 Minutes.
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.
Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix.
Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice.