Name: Korma
Yield: 4-6
Cuisine: India
Ingredients: 2 lb (900 g) chicken or lamb; 1 cup plain yogurt; 2 onions, thinly sliced; 1/3 cup cashews or almonds, soaked and ground; 2 tbsp ginger-garlic paste; 2 tsp ground coriander; 1 tsp ground cumin; 4 cardamom pods, 4 cloves, 1 cinnamon stick; 3 tbsp ghee; 1/4 cup cream; Salt, chili powder to taste

Where it comes from

Korma is associated with the royal kitchens of the Mughal era and is now cooked across India and Pakistan. The word refers to a braising technique rather than a single recipe, so it varies widely by region.

Explore the cuisine of India, Pakistan.

Recipe

Make Korma at home

Serves 4-6Time 1 hour 45 minutes

Ingredients

2 lb (900 g) chicken or lamb
1 cup plain yogurt
2 onions, thinly sliced
1/3 cup cashews or almonds, soaked and ground
2 tbsp ginger-garlic paste
2 tsp ground coriander
1 tsp ground cumin
4 cardamom pods, 4 cloves, 1 cinnamon stick
3 tbsp ghee
1/4 cup cream
Salt, chili powder to taste

How it's made

Marinate the meat in yogurt, ginger-garlic paste, salt and half the spices for 1 hour.
Fry the onions slowly in ghee until deep golden, remove half and grind into a paste.
In the same pot fry the whole spices, then the meat with its marinade for 10 minutes.
Add onion paste, nut paste, remaining spices and a cup of water.
Cover and simmer gently 40 to 60 minutes until tender.
Stir in cream and adjust seasoning.
Serve with naan or pilaf.