A korma is a type of dish consisting mainly of braised meat or of vegetables, related to curry recipes, historically from Central Asia. The vegetables or the meat are cooked slowly with water, broth and yogurt, cream or coconut milk and sometimes a paste made of nuts and seeds. Cooking Korma is done slowly, traditionally over a fire of charcoal, which distribute the heat evenly in the pot. The seasoning for Korma is a mixture of spices such as coriander and cumin. In the case of a chicken curry recipe of korma type, it can be cooked over medium heat setting throughout the preparation of the dish..
The korma has originated in the cuisine of the Mongolian empire, somewhere in a territory that encompassed India and Pakistan. Its name is derived from words meaning to braise in Hindi and Urdu. The "dopiaza" and the "rogan josh" from Kashmir are considered as Korma recipes as well. This Indian recipe includes all the traditional flavors of India; cardamom seeds and cloves give this unique taste so typical these dishes.