Mughlai (Delhi, Lucknow) / North India · Indian
Chicken Korma (Mughlai Creamy Curry)
A royal Mughlai curry: chicken braised in a mild, fragrant sauce of yogurt, fried onions and nut paste, scented with cardamom and saffron. Rich and aromatic rather than fiery.
Published July 28, 2026
Cultural context
Korma comes from the Mughal courts, where 'korma' (or qorma) described a braising technique — meat slow-cooked in yogurt or cream with ground nuts and gentle whole spices. Refined in the royal kitchens of Delhi, Lucknow and Hyderabad, it's a dish built on richness and aroma, not chili heat, and remains a centrepiece of festive and wedding feasts.
Chicken korma is Mughlai cooking at its most refined — chicken braised slowly in a mild, fragrant sauce of yogurt, golden fried onions and ground cashews, scented with cardamom, saffron and a whisper of rose. It comes from the royal kitchens of Delhi and Lucknow, where “korma” named the gentle braising technique itself. This is richness and aroma, not chili heat.
Birista is the backbone
The single most important element is birista — onions fried slowly to an even golden brown. Ground to a paste, they give korma its colour, sweetness and body. Take your time browning them; rushed, pale onions make a flat korma.
Braise low, never boil
Korma means a slow braise. After searing the chicken gently in whole-spice-perfumed ghee, the yogurt, fried-onion paste and cashew paste go in and cook low and slow until the oil rises and the meat is tender. Keep it at a gentle simmer — boiling hard splits a yogurt-and-cream sauce.
The royal finish
Cream and saffron milk for richness, garam masala and a few drops of kewra or rose water for that courtly Mughlai aroma, and a scatter of reserved fried onions on top. Serve with naan or a saffron pulao. Pair it with galouti kebab for a full Awadhi spread, and read the guide to North Indian cooking.
Ingredients
- 800 g bone-in chicken Bone-in gives a richer gravy; thighs stay juiciest.
- 1/2 cup thick yogurt
- 3 onions, thinly sliced Fried to golden brown (birista) — the backbone of korma.
- 12 cashews (or blanched almonds) Soaked and ground to a paste for body and the pale, creamy colour.
- 1 tbsp ginger-garlic paste
- whole spices: 4 green cardamom, 1 black cardamom, 4 cloves, 2 inch cinnamon, 2 bay leaves
- 1 tsp ground coriander, 1/2 tsp white pepper, 1/2 tsp garam masala, pinch saffron in warm milk
- 4 tbsp ghee
- 1/4 cup cream
- 1 tbsp kewra or rose water Optional, for the classic Mughlai fragrance.
Method
Tap a step’s number to check it off as you go.
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Fry the sliced onions in ghee slowly until evenly golden brown (birista). Drain; grind half to a paste and reserve half for garnish. Marinate the chicken in yogurt and ginger-garlic for an hour.
Why: Browned fried onions are the soul of korma — they give colour, sweetness and body. The yogurt marinade tenderises and forms the base of the sauce.
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In the same ghee, temper the whole spices, then add the marinated chicken and sear gently. Add the ground coriander and white pepper.
Why: Blooming whole spices in ghee perfumes the fat; a gentle sear seals the chicken without browning it dark, keeping the korma pale and elegant.
-
Stir in the fried-onion paste and cashew paste, then cook on low, adding a little water, until the chicken is tender and the oil rises, about 30 minutes. Don't let it boil hard.
Why: Low, slow braising is what 'korma' means; cooking the yogurt and nut paste gently keeps the sauce from splitting and develops a smooth, rich body.
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Finish with cream, saffron milk, garam masala and a few drops of kewra or rose water. Garnish with the reserved fried onions.
Why: Cream and saffron give the royal richness and colour; kewra/rose water and garam masala at the end add the unmistakable Mughlai aroma without cooking off.
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Variations
- Mutton korma
Use bone-in goat and extend the braise to 1.5 hours until fork-tender.
- Navratan / vegetable korma
Use mixed vegetables and paneer in the same nut-and-cream gravy for a vegetarian korma.
- White korma (shahi)
Skip chili and turmeric entirely and use extra cashew and cream for a pale, ultra-mild royal korma.
Serving & Storage
Serve with naan, sheermal, or a fragrant pulao. The richness pairs best with plain breads or rice that let the gravy shine. Garnish with fried onions and slivered almonds.
Pairs with: Naan, Sheermal, Saffron pulao, Sliced almonds.
Storage: Keeps 3 days refrigerated and deepens overnight. Reheat very gently — yogurt- and cream-based gravies split if boiled hard. Loosen with a little warm milk or water.
Nutrition
Per serving (1 serving)
- Calories
- 520
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 38 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 620 mg
Notable micronutrients: Protein, Calcium, Vitamin B12
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
Why is my korma sauce splitting or grainy?
Usually the yogurt or cream was added to too-hot a pan or boiled hard. Whisk the yogurt smooth, add it off high heat, and keep the braise at a gentle simmer. Cashew paste also helps stabilise the sauce.
What makes korma different from butter chicken or tikka masala?
Korma is a Mughlai braise built on yogurt, fried onions and nut paste, scented with cardamom, saffron and rose — pale, mild and aromatic, with no tomato. Butter chicken and tikka masala are tomato-based and developed much later.
Can I make korma less rich?
Reduce the cream and use more yogurt, or lean on the cashew paste for body with less dairy. It will be lighter but still creamy; korma is meant to be a rich dish, so a little indulgence is part of it.
What to drink with this
All drinks →Hand-picked pours to match this dish.
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Further reading
- Cultural Story · North IndiaA Complete Guide to North Indian CookingThe cuisine the world knows best — and understands least. From Punjab's tandoor and dairy to Kashmir's aromatic Wazwan and Awadh's courtly kebabs, a guide to North India's regions, techniques, and where to begin.
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