Marchwangan Korma
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 chicken legs-thighs
- 8 dried red chilies
- 4 tablespoons oil
- 2 black cardamom pods, roughly crushed
- 3 green cardamom pods, roughly crushed
- 2 cloves
- 2 bay leaves
- 1 (1 inch) cinnamon stick
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon fennel powder
- 1 teaspoon ginger powder
- 1⁄2 teaspoon garam masala
directions
- Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
- Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown.
- Add chicken and salt. Saute until chicken is nicely browned.
- Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.
- Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.
- Serve hot over rice.
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Reviews
-
I can't bevlieve I forgot to rate this - I've made it at least four or five times already since I discovered the recipe in july!! Evidently it's a winner - easy to make and very tasty. After one failure with store bought garam masala I used recipe #177110 in it, which turned out perfect. Thanks for posting!