Murgh Korma (Creamy Chicken Curry)
- Ready In:
- 3hrs 20mins
- Ingredients:
- 25
- Serves:
-
6-8
ingredients
- 2 lbs boneless skinless chicken breasts, cut into chunks
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1⁄4 cup blanched almond
- 1⁄4 cup raw cashews
- 1 tablespoon poppy seed
- 1⁄3 cup water
- 3⁄4 cup canola oil, divided
- 1 tablespoon black peppercorns
- 2 teaspoons fennel seeds
- 3 green cardamom pods
- 2 whole cloves
- 1 bay leaf
- 1 inch cinnamon stick
- 2 inches ginger, peeled and sliced
- 3 garlic cloves, thinly sliced
- 3 yellow onions, thinly sliced
- 3 serrano peppers, stemmed and minced
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon paprika
- 1 cup water
- 1 cup plain yogurt
- cooked rice, for serving
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
rpgaymer
Chicago, Illinois
Feel free to use my recipes.