Marchwangan Korma

"This recipe comes from the Kashmiri region of India."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4

ingredients

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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

  1. 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!
     
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