The expression “korma” means braise, which is inferred from a Turkish word kavuruma which means cooked meat. It is a trademark Moghul dish which could be followed back to the sixteenth century and to the Mughal invasions into present-day Northern India, Pakistan and Bangladesh. Traditionally, a korma is characterized as a dish where meat or vegetables are braised with water, stock, and yogurt or cream included. 

The strategy blankets numerous diverse styles of korma. The kind of a korma is focused around a mixture of flavors, including ground coriander and cumin, joined together with yogurt kept underneath turning sour temperature and consolidated gradually and deliberately with the meat juices. Generally, this would have been completed in a pot set over a low fire, with charcoal on the top to give all-round high temperature.
A korma might be somewhat spiced or red hot and may utilize sheep, chicken, meat or diversion; a few kormas join together meat and vegetables, for example, spinach and turnip. The korma style is like all other braising procedures in that the meat or vegetable is initially cooked energetically or singed utilizing a high hotness and afterward subjected to long; abate cooking utilizing clammy hotness and at least included fluid. The pot may be fixed with batter amid the last phases of cooking. 
The korma can make utilization of a strategy called bagar: later in the cooking, extra flavors are blended with warmed ghee and after that joined with the sauce framed by the braising; the container is then secured and shaken to discharge steam and blend the contents.
·         400 gms chicken breasts,
·         Cleaved in huge pieces
·         1 tbsp. ground almonds
·         1 tbsp. lemon juice
·         1/2 tsp dark pepper powder
·         1 tsp garlic glue
·         2-3 oil or illuminated butter(ghee)
·         1 medium size onion,
·         slashed finely 1/4 tsp turmeric (haldi) powder
·         150 ml curd (dahi)
·         2 green chilies
·         4 cases cardamom
·         3 cloves
·         2 medium size cinnamon stays
·         1 narrows leaf
·         1/2 tsp garam masala
·         1 tbsp. slashed green coriander
·         1/2 tbsp. simmered slashed almonds
·         Salt to taste
Instructions to make chicken korma:
·         Marinate the chicken pieces with lemon juice, squeeze of salt, dark pepper and garlic glue. Rub the mixture completely to the pieces and keep it aside for 60 minutes.
·         In a substantial lowest part skillet, warm the oil/ghee and when it is medium hot include the hacked onions and turmeric.
·         Fry till the onions are light brilliant and after that take them out and keep aside. Abandon the oil for further utilization.
·         In a blender make a fine glue of broiled onions, curd, almonds, and green chilies. Spill this mixture on the marinated chicken pieces.
·         Now warm the oil in the dish on medium fire and afterwards include cardamom, cloves, cinnamon and straight leaf. Blend them for 30 secs and after that include the marinated chicken alongside remaining glue.
·         Let the chicken cook on low fire while mixing infrequently till it bubbles. At that point blanket the container with a top and let it stew till the chicken is cooked legitimately.
·         Finally include garam masala and hacked green coriander.
·         Add the salt as per taste and embellishment with cooked almond.
With the following description on preparation of Indian chicken korma, it is thus appropriate to mention that this is one of the most delicious meals that can be prepared both at home and in hotels. 
Ruby Andrew’s author bio

Ruby Andrew, an avid reader and blogger and author by profession lives in Bristol, UK. Since her early years she’s had a passion for writing. As a writer, she could pen down on any topic that come across. Her areas of interest are Traveling, Fashion, and Lifestyle. She works as a guest blogger for different sites and currently writes on behalf of Indian visaand you can contact her through G+ profile