Ingredients
-
8
-
8
-
4
-
2
-
3
-
2
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
Marchwangan Korma,This recipe comes from the Kashmiri region of India.,I can’t bevlieve I forgot to rate this – I’ve made it at least four or five times already since I discovered the recipe in july!! Evidently it’s a winner – easy to make and very tasty. After one failure with store bought garam masala used recipe #177110 in it, which turned out perfect. Thanks for posting!,This recipe comes from the Kashmiri region of India.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak Whole, Dry Chilies in Water For 15 to 20 Minutes. Puree to a Fine Paste With Little Water. |
|
2
Done
|
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
Done
|
Add Chicken and Salt. Saute Until Chicken Is Nicely Browned. |
|
4
Done
|
Add Fennel, Ginger Powder and the Prepared Red Chilli Paste. Saute For 1 to 2 Minutes. |
|
5
Done
|
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
Done
|
Serve Hot Over Rice. |
