Mughlai Korma (Shahi Korma)

Name: Mughlai Korma (Shahi Korma)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 kg mutton or chicken (bone-in); 4 tbsp ghee; 300 g thick yogurt; 1 cup birista (fried onion); 100 g almond + cashew paste; green & black cardamom, mace, nutmeg, cloves; saffron + kewra/rosewater

The Mughal court's defining gravy: meat braised gently in a pale, silken sauce of yogurt, fried onion, and ground almonds and cashews, perfumed with cardamom, saffron, and kewra. Rich without heat; refined by design.

1 hr 45 min · Serves 6 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

1 kgmutton or chicken (bone-in), zabiha
4 tbspghee

Gravy

300 gthick yogurt
240 mlbirista (fried onion), blended into the base
100 galmond + cashew paste

Spice

green & black cardamom, mace, nutmeg, cloves

Finish

saffron + kewra/rosewater

Method

Start cooking mode

Time: Prep 30 min · Cook 75 min · 105 min total
Difficulty: medium

1
Brown the meat gently in ghee with whole spices — no aggressive searing; korma is about delicacy.
20 min
2
Blend birista with yogurt and nut pastes; add to the pot off the boil, stirring so the yogurt doesn't split.
15 min
3
Braise low and covered until the meat is tender and the gravy silky; finish with saffron and kewra.
55 min