Korma is a rich, mildly spiced dish made by simmering meat (such as chicken, lamb, or goat) or vegetables in a smooth sauce of yogurt, ground nuts (like almonds or cashews), and aromatic spices including cardamom, coriander, and cloves. With roots in Mughlai cuisine, Korma is known for its delicate balance of heat and richness, ranging from mild to moderately spiced. Popular across North India, especially in Delhi and Lucknow, it is typically served with naan, roti, or basmati rice and featured in high-end Indian and Mughlai restaurants.

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