Marchwangan Korma

Name: Marchwangan Korma
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 8 chicken legs-thighs; 8 dried red chilies; 4 tbsp oil; 2 black cardamom pods; 3 green cardamom pods; 2 bay leaves; 1 cinnamon stick (1 inch); 2 medium onions; 1 tsp salt; 1 tsp fennel powder; 1 tsp ginger powder; 0.5 tsp garam masala

A South Asian korma of chicken and red chilies, seasoned with cardamom and bay leaves and simmered on the stove.

1 hr · Serves 4 · Easy

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: easy

1
Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
20 min
2
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.
3
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.
2 min
4
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.
15 min