clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon British Indian Restaurant Chicken Korma

The Hirshon British Indian Restaurant Chicken Korma

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

  • Total Time: 0 hours


Units Scale
  • 5 Tbsp. ghee
  • 1 Tbsp. garlic paste
  • 1 Tbsp. ginger paste
  • 3 cups heated base curry sauce
  • ***
  • pre-cooked chicken Tikka:
  • 1 3/4 lb. chicken breasts, diced into 1″ chunks
  • 1 cup thick whole milk yogurt
  • 2 Tbsp. ginger/garlic paste (equal amounts of each blended with a little water)
  • 2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 tsp. garam masala
  • 1 tsp. ground coriander seed
  • 2 Tbsp. ghee
  • 1 tsp. Kashmiri chili powder (or paprika)
  • 1 tsp black pepper
  • juice of 1/2 lemon
  • ***
  • 4 tablespoons cashew paste
  • 1/2 teaspoon water with crushed saffron in it – it should be very yellow
  • 1 Tbsp. cumin powder
  • 1/2 tsp Kashmiri chili powder (or paprika)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp freshly ground black pepper
  • 7 green cardamoms – lightly smashed
  • 1 tsp. sugar (use more or less to taste)
  • 1/2 cup heavy cream
  • 1 cup coconut milk
  • 3 tbsp. fresh chopped cilantro
  • 1 tsp. rose water (TFD endorses Cortas brand)
  • ***
  • For garnish:
  • golden raisins (TFD note – dried rose petals are the traditional choice here in the UK, but I like the way they look and taste in this recipe and they ARE used in the Indian version of korma)
  • fried cashews
  • minced cilantro (optional)


  1. For the chicken tikka, mix all ingredients well in a bowl, cover and leave to marinate for at least 3 hours in the fridge. Take it out 30 minutes before you’re ready to grill these (you want to bring the chicken up to room temp) then thread the chicken onto skewers.
  2. Place under a very hot preheated grill and cook for 10 minutes or so, turning halfway. They should be just cooked through, looking a bit charred. Cover loosely with foil and set aside while you make the korma sauce.
  3. Melt the ghee in a frying pan over medium heat.
  4. when bubbling hot, stir in the ground spices and green cardamoms.
  5. Fry for about a minute and then add the garlic and ginger paste and cashew paste.
  6. Stir this into the hot ghee and then add the curry sauce, heavy cream and coconut milk, followed by the cooked chicken.
  7. Stir to combine and add the saffron water.
  8. Bring to a simmer and the add the chopped cilantro and rose water. Add the sugar.
  9. Garnish and serve immediately with naan.
  • Prep Time: 0 hours
  • Cook Time: 0 hours