How to Make It
Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.
Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.
Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.
Serve in shallow bowls. Sprinkle servings evenly with cashews, cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.