Marchwangan Korma Recipe

Name: Marchwangan Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
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.
4
Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.
5
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.
6
Serve hot over rice.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 chicken legs-thighs, 8 dried red chilies, 4 tablespoons oil, 2 black cardamom pods, roughly crushed, and more.

Yes, Marchwangan Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marchwangan Korma

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