Creamy Indian Chicken Curry (Murgh Korma)

Ingredients

• 2 pounds boneless, skinless chicken thighs and breasts, cut into 2″ chunks
• 1 tablespoon minced ginger plus one 2″ piece, peeled and sliced
• 1 tablespoon minced garlic plus 3 cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• kosher salt to taste
• 1/4 cup blanched almonds
• 1/4 cup raw cashews
• 1 tablespoon poppy seeds
• 3/4 cup canola oil
• 1 tablespoon black peppercorns
• 2 teaspoons fennel seeds
• 12 rose petals dried, optional
• 3 pods green cardamom
• 2 whole cloves
• 1 bay leaf
• 1/2 stick canela
• 3 yellow onions large, thinly sliced
• 3 serrano chiles green, stemmed and minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 cup plain yogurt
• 6 tablespoons heavy cream
• cooked rice for serving

Nutrition

• Calories : 530 calories
• Carbohydrate : 13 grams
• Cholesterol : 110 milligrams
• Fat : 40 grams
• Fiber : 3 grams
• Protein : 32 grams
• SaturatedFat : 8 grams
• Sodium : 290 milligrams
• Sugar : 4 grams