Marchwangan Korma

Recipe by Member 610488
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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