Hyderbadi chicken khorma

Hello my readers,
Although hyderabad is known for many things from its history of enchanting pearls to its mouth watering multi cuisine .Many of its receipes are inherited from its past. Hyderabadis mostly prefer/love spicy food. A noble dish that once graced the banquet tables of the imperial Mughal court, rich with cream and nuts and heavily scented with expensive spice, has become a byword for bland, a “starter” curry, beloved of children and others with unadventurous tastes.
It is usually served with rice.I bet you that your gonna impress your loved ones with this receipe.

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

PROCEDURE:

1. Clean the Chicken,Remove Skin and Cut into bite size Pieces.
2.  Whisk Curd and Keep Aside.
3.  Peel, Wash, Cut Potatoes into Quarters and Immerse in Water.
4.  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.
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.
8. Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked.
9. Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix.