How to make Chicken Korma

Why cooks start here

Chicken Korma is cooked the way Mughlai kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Chicken Korma traces its roots back to the opulent Mughlai kitchens where it was prepared with an artful hand, salt measured instinctively, and fat lavishly employed. This home-style version captures that essence, crafted as an Indian family cook would, placing it on the table with an unspoken invitation to gather and share. The dish envelops the senses with its rich, creamy texture and aromatic spices. A luscious blend of yogurt and cream cradles tender chicken pieces, while cashews lend a subtle sweetness. The warmth of cardamom and a hint of saffron infuse each bite, creating a harmonious balance that invites savoring.