Murgh Korma (Creamy Chicken Curry) Recipe

Name: Murgh Korma (Creamy Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Toss chicken, minced ginger, minced garlic, lemon juice, and salt in a bowl; marinate & chill for 1 hour.
2
Puree almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
3
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. Puree mixture with 1/3 cup water; set onion paste aside.
4
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.
5
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.
6
Serve with rice.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, cut into chunks, 1 tablespoon ginger, minced, 1 tablespoon garlic, minced, 1 tablespoon fresh lemon juice, and more.

Yes, Murgh Korma (Creamy Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Murgh Korma (Creamy Chicken Curry)

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