Korma is a Mughlai technique more than a recipe. Onions are fried until golden and then ground into a paste, yogurt is whisked in off the heat so it does not split, and cashew or almond paste gives the gravy its body instead of flour or excess cream. The spicing stays whole and fragrant — green cardamom, cinnamon, mace, a few cloves — and the chicken poaches slowly in the sauce until it is completely tender.
Because nothing is fiery, korma lets the aromatics come through clearly, and it works as the mild anchor of a shared table beside something sharper like chicken karahi. It is halal, it reheats well, and it is one of our most requested dishes for family takeout to Miller, Brintnell and Clareview. Please note that the gravy contains nuts and dairy.
How We Make Our Chicken Korma
In Our Kitchen
- Onions fried slowly to golden and ground into a paste
- Yogurt whisked in gently so the gravy stays smooth
- Cashew or almond paste added for body
- Green cardamom, cinnamon and mace infused whole
- Halal chicken poached in the sauce until tender
Best Served With
- Butter naan or plain naan
- Basmati rice or a light jeera pulao
- Chicken karahi alongside, for guests who want heat
- Gulab jamun to finish
Order Chicken Korma Across Northeast Edmonton
Spicy Mahal is at 3351 153 Ave NW, just off Manning Drive, so
chicken korma is a short drive for Miller, Brintnell, Hollick-Kenyon, Matt Berry, McConachie, Ozerna, Larkspur, Sifton Park, Clareview Town Centre, Fraser, Belvedere, Evansdale, Schonsee and Mayliewan. Choose
online ordering for pickup or delivery, call
+1 (780) 836-1323 for a phone order, or come in and eat with us.
We also handle catering for family gatherings and small events in northeast Edmonton.
More Dishes to Try at Spicy Mahal
Ordering for the table? Pair our chicken korma with butter chicken, chicken karahi or shahi paneer. You can see everything we cook on the
full Spicy Mahal menu, or read more
about how we cook.
