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Creamy Indian Chicken Curry (Murgh Korma)

yield: 7 total time: 105 minutes
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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
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