The Hirshon British Indian Restaurant Chicken Korma

Ingredients

• 5 tablespoons ghee
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 3 cups curry sauce heated base
• 1 3/4 pounds chicken breasts diced into 1" chunks
• 1 cup whole milk yogurt thick
• 2 tablespoons ginger garlic paste equal amounts of each blended with a little water
• 2 teaspoons salt
• 1/2 teaspoon canela
• 1 teaspoon Garam Masala
• 1 teaspoon ground coriander seed
• 2 tablespoons ghee
• 1 teaspoon chili powder Kashmiri, or paprika
• 1 teaspoon black pepper
• 1/2 lemon juice of
• 4 tablespoons cashew paste
• 1/2 teaspoon water with crushed saffron in it - it should be very yellow
• 1 tablespoon cumin powder
• 1/2 teaspoon chili powder Kashmiri, or paprika
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon freshly ground black pepper
• 7 green cardamoms lightly smashed
• 1 teaspoon sugar use more or less to taste
• 1/2 cup heavy cream
• 1 cup coconut milk
• 3 tablespoons fresh chopped cilantro
• 1 teaspoon rose water TFD endorses Cortas brand
• 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…
• cashews fried
• cilantro minced, optional