Marchwangan Korma

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.