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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Marchwangan Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions