Korma
One of 60 entries · Provenance 1000 — Indian
Mughal Empire, India. Korma (from the Urdu/Persian qorma — braised) is documented in court cookbooks of the Mughal period, particularly associated with Akbar's court. The use of yoghurt and cream to moderate spice heat, and the inclusion of aromatic floral waters, reflects the Persian influence on Mughal cuisine.
Korma is the Mughal court's most refined curry — chicken or lamb braised in a sauce of yoghurt, cream, fried onion, and aromatic whole spices. The colour is pale golden; the flavour is mild but complex with the warmth of cardamom, mace, and kewra water. It is the mild, rich end of the Indian curry spectrum — restrained in heat, generous in aromatic complexity.
- Persian khoresh (slow-braised meat in aromatic sauce — the direct ancestor); Middle Eastern freekeh with chicken (roasted grain with aromatic braised chicken — related Levantine tradition); French blanquette de veau (mild, cream-sauced veal braise — the structural parallel).
A Viognier from Condrieu or the Northern Rhone — the apricot, peach, and floral character of Viognier mirrors the kewra water and cardamom in korma without competing. Or cold rose water sherbet for the non-alcoholic Indian occasion.
Birista (crispy fried onion): the backbone of korma. Thinly sliced onions fried slowly until deep golden and crisp — then ground to a paste. The fried onion paste provides sweetness, body, and colour Whole spices: cloves, green and black cardamom, cinnamon, bay — bloomed in ghee before the onion paste Cashew or almond paste: ground with a small amount of water to a smooth paste — provides body and a nutty richness Yoghurt: added tablespoon by tablespoon at low heat, stirring constantly to prevent curdling Kewra water: a few drops at the end — the aromatic water from the screwpine flower is the defining korma note, present in the background The sauce should be pale ivory-gold, thick, and clinging — never watery
Adding yoghurt at high heat: it curdles immediately Under-making the birista: pale fried onions lack the deep sweetness that defines korma Too much cream: the dish becomes heavy rather than silky
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- 600g chicken breast — cut into 3cm pieces
- 100ml Greek yogurt
- 30g raw cashews — soaked
18 ingredients · 9 steps
Common Questions
Why does Korma taste the way it does?
A Viognier from Condrieu or the Northern Rhone — the apricot, peach, and floral character of Viognier mirrors the kewra water and cardamom in korma without competing. Or cold rose water sherbet for the non-alcoholic Indian occasion.
What are common mistakes when making Korma?
Adding yoghurt at high heat: it curdles immediately Under-making the birista: pale fried onions lack the deep sweetness that defines korma Too much cream: the dish becomes heavy rather than silky
What dishes are similar to Korma?
Persian khoresh (slow-braised meat in aromatic sauce — the direct ancestor); Middle Eastern freekeh with chicken (roasted grain with aromatic braised chicken — related Levantine tradition); French blanquette de veau (mild, cream-sauced veal braise — the structural parallel).