CREAMY INDIAN CHICKEN CURRY

(Via Savour)

Ingredients

  • 2 lb. boneless, skinless chicken thighs and breasts, cut into 2″ chunks
  • 1 tbsp. plus 1 tsp. minced ginger, plus one 2″ piece, peeled and sliced
  • 1 tbsp. minced garlic, plus 3 cloves, thinly sliced
  • 1 tbsp. fresh lemon juice
  • Kosher salt, to taste
  • 14 cup blanched almonds
  • 14 cup raw cashews
  • 1 tbsp. poppy seeds
  • 34 cup canola oil
  • 1 tbsp. black peppercorns
  • 2 tsp. fennel seeds
  • 12 dried rose petals (optional)
  • 3 pods green cardamom
  • 2 whole cloves
  • 1 bay leaf
  • 12 stick cinnamon
  • 3 large yellow onions, thinly sliced
  • 3 green serrano chiles, stemmed and minced
  • 1 tsp. ground turmeric
  • 12 tsp. paprika
  • 1 cup plain yogurt
  • 6 tbsp. heavy cream
  • Cooked rice, for serving

Instructions

Toss chicken, 1 tbsp. minced ginger, minced garlic, juice, and salt in a bowl; chill 1 hour. Purée almonds, cashews, poppy seeds, and 13 cup water in a blender; set nut paste aside. Heat 12 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 13 cup water; set onion paste aside. Add remaining 14 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 tbsp. cream; drizzle with remaining cream to garnish. Serve with rice.
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