Mughlai Chicken Korma
A gentle, aromatic braise of chicken in yogurt, fried onions and ground almonds, scented with cardamom and rose water. Mild, nutty and elegant — the opposite of a fiery curry.
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Ingredients
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Start your free weekContinue with free accessFry and blend the onions
Fry the onions in 2 tbsp ghee until golden brown, about 12 minutes. Blend them with the almonds, 100g of the yogurt and a splash of water to a smooth paste.
Marinate
Mix the chicken with the remaining yogurt, ginger-garlic paste, coriander, chili powder and 1 tsp salt. Leave for 20 minutes.
Cook the chicken
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Simmer in korma sauce
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Finish
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Fry and blend the onions
Fry the onions in 2 tbsp ghee until golden brown, about 12 minutes. Blend them with the almonds, 100g of the yogurt and a splash of water to a smooth paste.
Marinate
Mix the chicken with the remaining yogurt, ginger-garlic paste, coriander, chili powder and 1 tsp salt. Leave for 20 minutes.
Cook the chicken
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Simmer in korma sauce
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Finish
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The Story Behind the Dish
Korma comes from the Urdu word for braising. In the Mughal court kitchens it described meat slowly cooked in yogurt, cream or stock with nuts and fragrant spices — luxurious, gentle food for royal tables.
Lucknow's Awadhi cooks refined kormas further, adding rose, saffron and kewra for perfume.
⭐ Why It's Famous
Korma is proof that Indian food is about aroma and balance — it's gentle enough for children and rich enough for a feast.
💡 Fun Fact
In Indian cooking, 'korma' describes a method — a slow braise — not a specific level of spice.
Delhi & Lucknow (Mughlai)
26.85°N, 80.95°E
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