Marchwangan Korma
This recipe comes from the kashmiri region of india.
Steps
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.
Ingredients
chicken legs-thighs, dried red chilies, oil, black cardamom pods, green cardamom pods, cloves, bay leaves, cinnamon stick, onions, salt, fennel powder, ginger powder, garam masala