Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Lunch

Marchhwangan Korma

Traditional 7. Marchhwangan Korma recipe

🧺 Ingredients

• 700g chicken legs and thighs (bone-in, skin on, 700g)
• 3 tbsp ghee (45g)
• 3 medium onions (240g, sliced thinly)
• 2 tbsp ginger-chilli paste (24g)
• ½ cup yogurt (120g)
• 1.5 cups water (360ml)
• 4 green cardamom pods (crushed, 4g)
• 2 black cardamom pods (crushed, 2g)
• 4 cloves (2g), crushed
• 1 inch cinnamon stick (3g)
• 1 tbsp cumin powder (6g)
• 1 tbsp coriander powder (6g)
• 1 tsp garam masala (2g)
• 2 tbsp red chilli powder (12g)
• 1 tsp salt (5g)
• ½ tsp asafoetida (1g)
• 2 green chillies (slit, 15g)
• 3 tbsp chopped coriander leaves (8g)

👩‍🍳 How to make Marchhwangan Korma

1. Heat 2 tbsp ghee in large pan on high heat
2. Add sliced onions, stir frequently
3. Fry onions 8-10 min until deeply caramelized and brown (onions release sweetness and depth)
4. Onions should be almost dark brown at edges but not burnt
5. Remove half of caramelized onions to plate (for garnish)
6. Mash remaining onions with back of spoon until paste-like
7. Add ginger-chilli paste to onion paste, stir 1 min (flavours combine)
8. In same pan with onion mixture, add chicken pieces
9. Stir-fry 3 min, coating chicken with paste
10. Add all ground spices (cumin, coriander, garam masala, red chilli, salt)
11. Stir constantly 2 min until spices coat chicken (chicken begins to brown)
12. Add crushed whole spices (cardamom, cloves, cinnamon), stir 1 min
13. Add asafoetida, stir 10 sec
14. Whisk yogurt smooth
15. Add yogurt in 2 additions, stirring well between each addition (prevents curdling)
16. Pour 1.5 cups water
17. Cover, bring to boil on high heat
18. Immediately reduce heat to low, simmer covered 40 min
19. Chicken should be very tender, skin soft
20. Add green chillies, cook 5 min more
21. Uncover, if gravy is too thin, simmer 5-10 min more to reduce (should coat spoon)
22. Stir in chopped coriander
23. Top with reserved caramelized onions
24. Visual cue: Thick spicy brown gravy coating chicken, tender meat, golden fried onion garnish on top, rich dark brown colour, pungent spice aroma
25. ---

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