Creamy Indian Chicken Curry Murgh Korma

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
• 1⁄4 cup blanched almonds
• 1⁄4 cup raw cashews
• 1 tbsp. poppy seeds
• 3⁄4 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
• 1⁄2 stick cinnamon
• 3 large yellow onions, thinly sliced
• 3 green serrano chiles, stemmed and minced
• 1 tsp. ground turmeric
• 1⁄2 tsp. paprika
• 1 cup plain yogurt
• 6 tbsp. heavy cream
• Cooked rice, for serving

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