Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 cup yogurt
- 1 cup water
- Salt to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onions and sauté until golden brown.
3. Add garlic, ginger, and green chilies and sauté for 1-2 minutes.
4. Add cumin seeds, coriander powder, garam masala, red chili powder, and turmeric powder. Sauté for another 1-2 minutes.
5. Add chicken and sauté until it is cooked through and no longer pink.
6. In a blender or food processor, blend yogurt until smooth.
7. Add blended yogurt to the skillet and stir well.
8. Add water and salt to taste. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
9. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 1g
Sugar: 6g
Sodium: 400mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Yogurt can be substituted with coconut milk for a dairy-free version.
- Green chilies can be substituted with jalapeños or serrano peppers.
Variations:
- Add vegetables such as potatoes, carrots, or peas for a more hearty dish.
- Use shrimp instead of chicken for a seafood version.
- Add cashews or almonds for a nutty flavor.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours before cooking for extra flavor.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Pair with a side of basmati rice and a vegetable dish such as sautéed spinach or roasted cauliflower.
Suggested side dishes:
- Basmati rice
- Naan bread
- Sauteed spinach
- Roasted cauliflower
Troubleshooting advice:
- If the sauce is too thick, add more water or yogurt to thin it out.
- If the chicken is not cooked through, continue to simmer until fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Marchwangan Korma is a traditional dish from the Kashmir region of India. It is known for its rich and creamy sauce made with yogurt and spices.
Flavor profiles:
Marchwangan Korma is a flavorful dish with a creamy and slightly tangy sauce. The spices used give it a warm and aromatic flavor.
Serving suggestions:
Serve hot with a side of basmati rice and naan bread for a complete meal.
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Region: Indian