Shahi Korma

Cashews and almonds are the most commonly used nuts in authentic Mughlai Shahi Korma, soaked and ground into a smooth paste that forms the base of the sauce. Some variations also incorporate poppy seeds and melon seeds (magaz) to add further richness and body to the gravy.

A standard restaurant korma is often a simplified, sweeter curry with a yogurt or cream base, whereas authentic Shahi Korma follows Mughlai royal kitchen traditions with a more complex paste of nuts, seeds, and aromatic spices like saffron, cardamom, and mace. The word 'shahi' means 'royal,' indicating the richer, more elaborate preparation historically served at the Mughal court.

Traditional Mughlai cuisine favors lamb or mutton for Shahi Korma, as red meat was the prestige protein in the courts of the Mughal Empire. However, chicken and vegetable versions are common in modern restaurants and households, particularly for everyday cooking or for diners who prefer lighter preparations.

In traditional Mughlai cooking, the creaminess comes from the emulsion of ground nut paste, yogurt, and ghee, rather than from added heavy cream. Fried onions (birista) cooked down until deeply caramelized also contribute a natural sweetness and body that modern shortcuts often replace with cream or condensed milk.