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Loading...| 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. | In a blender, blend the chicken, ginger, garlic, lemon juice, and salt until well combined. |
| 2. | Add the almonds, cashews, poppy seed, and water to the blender, and blend until smooth. |
| 3. | Heat 1/2 cup of oil in a large skillet over medium heat. Add the black peppercorns, fennel seeds, cardamom pods, cloves, bay leaf, cinnamon stick, ginger, and garlic, and fry for 1-2 minutes until fragrant. |
| 4. | Add the onions and serrano peppers to the skillet, and cook for 5-7 minutes, until soft and golden brown. |
| 5. | Add the blended chicken mixture to the skillet, and cook for 10-12 minutes until the chicken is cooked through. |
| 6. | Stir in the turmeric, paprika, and water, and cook for an additional 5-7 minutes. |
| 7. | Remove the skillet from the heat, and stir in the yogurt until well combined. |
| 8. | Serve the Murgh Korma over cooked rice. |
The Murgh Korma is packed with flavor and is easy to make.
It is a great way to use boneless chicken and leftover nuts.
The dish is perfect for serving to a large crowd.
The dish is high in fat and calories due to the use of nuts and oil.
Some people may not like the heat from the serrano peppers.
The dish is high in protein due to the use of chicken breasts.
The use of spices and nuts can aid in reducing inflammation and provide a source of healthy fats.
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