Murgh Korma (Creamy Chicken Curry)

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READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss chicken, minced ginger, minced garlic, lemon juice, and salt in a bowl; marinate & chill for 1 hour.
  • Puree almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
  • Heat 1/2 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes. Add sliced ginger, sliced garlic, and onions; cook until deeply caramelized, about 45 minutes. Purée mixture with 1/3 cup water; set onion paste aside.
  • Add remaining 1/4 cup oil to pot over high heat. Add onion paste and serrano peppers; cook until oil separates, about 6 minutes. Add turmeric and paprika; cook for 1 minute.
  • Add chicken; cook until lightly browned, about 8 minutes. Add 1 cup water; boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add nut paste and yogurt (temper the yogurt with a bit of the hot sauce before adding so it does not curdle); cook until emulsified, about 3 minutes.
  • Serve with rice.
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