This murgh kurma is the definitive Mughal recipe - a mildly spiced, delicate and elegant dish.
A hotter and spicier chicken korma than the norther style. Kozhi kurma is from the Andhra region of south India.
This lamb recipe epitomises all that is special about Mughal cuisine. Korma bahadur shahi is mild, with aromatic spices, creamy texture, dried fruit, nuts and the main ingredient highlighted to perfection.
Vegetable korma is aromatic, flavourful vegetarian dish from the kitchens of the Mughal emperor Akbar. This dish, shahi navratan korma, is an exemplar of Mughlai cuisine.
Korma is a dish where meat or vegetables are braised in yogurt, cream or coconut milk. This essay looks at the history of this dish, and the different types that exist today.