Marchwangan Korma

• chicken legs-thighs↗8
• dried red chilies↗8
• oil4 tablespoons
• black cardamom pods↗2

  roughly crushed

• green cardamom pods↗3

  roughly crushed

• cloves↗2
• bay leaves↗2
• cinnamon stick1

  (1 inch)

• medium onions↗2

  finely chopped

• salt↗1 teaspoon
• fennel powder1 teaspoon
• ginger powder↗1 teaspoon
• garam masala↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.

2. 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. 3

   Add chicken and salt. Saute until chicken is nicely browned.

4. 4

   Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.

5. 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. 6

   Serve hot over rice.