Name: Hyderabadi Murg Qorma recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Chicken 1 kg.; Yoghurt 250 to 300 gm; Ginger garlic paste 1 1/2 tbsp; Garam masala powder a tbsp; Chilli powder a tbsp; Qorma masala a tbsp (optional); Onions deep fried about 3 large; Potatoes about 2 cut into medium cubes or semi circle shaped also fried in the same oil as onions; Salt to taste; Butter or ghee a tbsp.; Coconut milk a small cup.; Peanut butter 2 tbsp.(my secret magic ingredient); Coriander for garnish a handful; Green chillies slit about 5

ABOUT Hyderabadi Murg Qorma RECIPE

Popular main course dish of Hydis especially for lunch or dinner in almost every household on a weekend. Spicy yoghurt gravy with chicken is a hit among many. The same recipe applies to both mutton and chicken qorma.

Ingredients Serving: 6

Chicken 1 kg.
Yoghurt 250 to 300 gm
Ginger garlic paste 1 1/2 tbsp
Garam masala powder a tbsp
Chilli powder a tbsp
Qorma masala a tbsp (optional)
Onions deep fried about 3 large
Potatoes about 2 cut into medium cubes or semi circle shaped also fried in the same oil as onions
Salt to taste
Butter or ghee a tbsp.
Coconut milk a small cup.
Peanut butter 2 tbsp.(my secret magic ingredient)
Coriander for garnish a handful
Green chillies slit about 5

Instructions

Marinade the chicken with all the ingredients except the onions.
Deep fry the onions and the potatoes.
After about 30 mins, switch on the gas and let the chicken cook.
Lower the flame at first and as it starts bubbling, add the onions green chillies and the potatoes.
No need to add any extra oil as we already have deep fried both the onions and the potatoes.
Mix well and simmer on medium flame after adding some hot water.
Adjust the water quantity according to your own preference since yoghurt is already added and it leaves a lot of water.
After simmering for about 15 mins, add ghee or butter.
Garnish with lots of coriander.
Serve hot with Afghani Naan.

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