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MARCHAWANGAN KORME | MIRCHI KORMA 🌶️🌶️🌶️

Marchawangan Korma is a traditional Kashmiri curry known for its vibrant red color, intense spiciness, and rich flavors, typically made with mutton or chicken. Its distinct taste comes from the use of special red chili powder and aromatic spices, making it a staple in Kashmiri cuisine.
Ingredients:

Chicken: 500 grams (cut into medium pieces). You can use mutton as well.
Mustard oil: 4-5 tbsp
Ginger garlic paste: 2 tbsp
Whole spices: 2-3 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, 2-3 cloves, 1 tsp cumin seeds
Salt: to taste
Turmeric powder: ½ tsp
Water: 2 cups

Powdered spices
Ginger powder: 1 tsp
Cumin powder: 1 tbsp
Coriander powder: 2 tbsp
Fennel powder: 1 tsp
Turmeric powder: ½ tsp
Red chili powder: 2-3 tbsp (preferably Kashmiri or Cannes red chili powder)
Water: 4-5 tbsp (to make the chili paste)

Additional Ingredients:

Onion paste: 2 medium onions (boiled and blended)
Shallot paste: ½ cup (fried and blended shallots)
Tamarind pulp: 2 tbsp
Dried mint: 1 tsp

Instructions:

1. Prepare the Chicken:
Heat mustard oil in a pan until it reaches the smoking point. Fry the chicken pieces in the oil until they turn golden. Set aside.

2. Cook the Base:
In the same pan, add ginger garlic paste, salt, turmeric powder, and whole spices.
Sauté for a minute, then add 2 cups of water. Cover and cook the chicken for 10 minutes on medium heat.

3. Prepare the Masalas:
Mix red chili powder with a few tablespoons of water to form a thick paste.
Combine ginger powder, cumin powder, coriander powder, fennel powder, and turmeric powder.

4. Cook the Masala:
In another pan, heat some mustard oil. Add ginger garlic paste, onion paste, and chili paste. Cook the mixture on medium heat until the oil separates from the masala.

5. Combine Everything:
Add the prepared masala to the chicken along with shallot paste, tamarind pulp, and dried mint. Stir well and cook on low heat for another 10-12 minutes until the gravy thickens and the chicken is tender.

6. Serve:
Serve hot with steamed rice and enjoy the rich, spicy, and flavorful Marchawangan Korma!

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