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Indian · Main
Korma
Creamy and subtly spiced, this korma uses ground nuts and yogurt to create a luxuriously smooth sauce that lets tender meat shine without overwhelming heat. Warm spices like garam masala and coriander build depth while staying approachable and family-friendly. Perfect for introducing friends to Indian cuisine or when you want comfort food that feels special.
Prep time
1 hour 15 minutes
Cook time
30 minutes
Total time
1 hour 45 minutes
Servings
4
Ingredients
- 1 lb chicken or lamb, cubed
- 1/2 cup yogurt
- 1/4 cup ground cashews or almonds
- 1 onion, sliced
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin
- 1/2 cup cream
- 2 tbsp ghee
- Salt to taste
Instructions
- Marinate meat in yogurt, garam masala, coriander powder, and cumin for 1 hour.
- Heat ghee in a large pan over medium heat and sauté onions until golden brown.
- Add marinated meat and cook until sealed on all sides.
- Stir in ground nut paste and cream, then simmer until the sauce is thick and creamy.
- Season with salt to taste and serve with naan or basmati rice, garnished with toasted almonds.
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