Chicken Korma is a Mughlai classic prized for its silken texture and gentle warmth. Chicken is seared and braised in a smooth emulsion of whisked yogurt, browned onions, and cashew/almond paste, scented with cardamom, cinnamon, cloves, and bay leaf. The gravy is mellow, slightly sweet‑savory, and ghee‑kissed, letting the aromatics shine without excessive heat. Perfect with naan, tandoori roti, or fragrant basmati/jeera rice.

Taste profile: mildly spiced, creamy, subtly sweet‑savory with warm whole‑spice notes.
Texture: chicken tender and juicy; gravy smooth, glossy, and medium‑thick.
Ideal for: celebratory meals, dinner parties, kid‑friendly mains.
Serving suggestion: garnish with a drizzle of ghee, saffron strands, and fried onions (optional).

What You Get

Generous single‑serve portion of Chicken Korma with tender pieces in rich, silky gravy.

Key Highlights

Mughlai‑style yogurt‑nut base; minimal tomato.
Slow‑cooked for depth and tenderness.
Balanced, gentle heat; aromatic and indulgent.
Made fresh to order; packed hot.

Ingredients

Chicken (bone‑in or boneless thigh), browned onions, whisked yogurt.
Nuts and richness: cashew/almond paste, ghee/butter; optional splash of cream.
Whole spices: bay leaf, cinnamon, cardamom, cloves, black cardamom (optional), mace/nutmeg (pinch).
Ground spices: turmeric (pinch), coriander, mild/Kashmiri chili (for color), garam masala, salt.
Aromatics: ginger‑garlic paste, green chilies (optional), saffron/kewra‑rose water (optional).