Murgh Korma

Murgh Korma

This is the recipe WordPress Editor content[wpurp-searchable-recipe]Murgh Korma – This is the description of the recipe in the recipe CPT – chicken thighs (and breasts, boneless, skinless , cut into 2″ chunks), ginger (plus 1 teaspoon minced, plus one 2″ piece, peeled and sliced), garlic (minced, plus 3 cloves, thinly sliced), lemon juice (fresh), Kosher salt (to taste), almonds (blanched), cashew nuts (raw), poppy seeds, canola oil, black peppercorns, ground fennel seeks, green cardamom pods, cloves (whole), bay leaf, cinnamon stick, yellow onion (large, thinly sliced), serrano chili pepper (green, stemmed and minced), ground turmeric, paprika, yogurt (plain), heavy cream (36-38%), cooked white rice, dried rose petals ((optional)), Toss chicken, 1 tablespoon of minced ginger, minced garlic, juice, and salt in a bowl; chill 1 hour. Purée 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, rose petals, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes. Add sliced ginger, remaining 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, remaining ginger, and chiles; cook until oil separates, about 6 minutes, Add turmeric, paprika, and salt; 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; cook until emulsified, about 3 minutes. Stir in 4 tablespoon. cream; drizzle with remaining cream to garnish. Serve with rice.; – – Main Course – Indian – Food Recipe – Food Recipes – Recipes[/wpurp-searchable-recipe]