Why this recipe works
Korma is a braise (the word means exactly that): meat cooked slow and gentle in a little liquid. The gravy is built from fried onions and a paste of yogurt and ground nuts (cashew or almond), which thicken it into something silky and mild. There is no tomato and little chilli, so it is all about warm whole spices and smooth, nutty body.
Ingredients
Method
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1
Fry the sliced onions slow and golden, then blend half to a paste (this is your base). Keep the rest for garnish.
The base: slow-fried onions (birista) are the foundation of Mughlai gravy, the browning gives deep sweetness and body, the thickener before any nuts or cream.
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2
Bloom the whole spices in ghee, add ginger-garlic and the chicken, and seal it. Stir in the onion paste.
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3
Whisk the yogurt with the ground nuts and add off the heat, then bring back gently. Braise low and covered until the chicken is tender.
Why off the heat: yogurt splits if it hits a hard boil, its proteins curdle. Adding it warm, not boiling, and stirring keeps the gravy smooth and silky.
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4
Simmer until the gravy is thick and the oil just surfaces. Finish with a pinch of garam masala and the reserved fried onions.
An honest word
Korma is milder than it is light: the yogurt-and-nut gravy and the ghee make it rich, and restaurant versions often add cream on top. It is a treat dish, and a good one. Lighter version: lean on the fried-onion and nut paste for body, use a modest amount of ghee, skip added cream, and choose skinless chicken. You keep the silky, aromatic character with far less load.