Indian Chicken Korma


  • 2-3 pounds chicken, cut into pieces
    • I used chicken breasts
  • 8 Tbsp butter
  • 2-3 onions, thinly sliced
  • 3 large cloves garlic, crushed
  • 2 inches fresh ginger root, grated
  • 2 tsp chili powder
    • Add more for extra heat
  • 1 tsp turmeric 
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1 tsp+ salt (probably more)
  • 1 Tbsp flour
  • 1/2 cup milk
  • 1 cup half and half
  • Fresh cilantro leaves to garnish
  • Freshly cooked basmati rice to serve with

Written Method:

Put the chicken into a large saucepan, covered with water and bring to a boil.  Simmer only until the chicken is cooked through.  This does NOT take long!  Remove the chicken and set aside, reserving 4oz of the cooking liquid.  Empty the saucepan and use for the rest of the recipe.  

Heat the butter in the saucepan over medium heat.  Add the onions and garlic and cook, stirring for around 3-5 minutes until the onions are softened.  Add the ginger, chili powder, turmeric, ground coriander, cardamom, cinnamon and salt and cook for five minutes more. 

Add the reserved cooking liquid.  Cook for around two minutes.

Blend the flour with a little of the milk and add to the pan.  Bring the mixture to a boil, stirring, then reduce the heat, cover and simmer.  Stir in the half and half and simmer until it reaches the desired consistency.  This may take around five minutes.  

Garnish with cilantro leaves and serve over freshly steamed basmati rice and some warm naan.