Delhi Mutton Korma

Mutton korma recipe is one of the finest recipes from the Mughlai cuisine. The dish is rich and aromatic prepared with exotic ingredients. The authentic way to prepare similar meat dishes is to use as little water as possible and cook on low heat. It can be time-consuming but is certainly the star dish on your table. Enjoy the flavors of Delhi with this recipe.


2 onions, finely sliced

1/2 kg mutton or chicken

1 tbsp ginger-garlic paste

1/2 cup ghee or oil

1/4 tsp turmeric powder

1 tsp salt

1 cup yogurt

2 tbsp cream

1 tsp kewra water

1/4 tsp saffron

1/4 tsp mace

1/2 tsp green cardamom powder

Grind For Korma Masala:

1 tbsp coriander seeds

10 black pepper whole

1 1/2 tsp chilli powder

4 cloves

Water as needed


1. Deep fry the onions till they turn light golden. Remove and drain on paper towels. When crispy, crush them to bits with your hands and keep aside.

2. Heat oil. Add ginger-garlic paste and mutton. Mix well for about 5 minutes to fry the mutton.

3. Add the beaten yogurt while stirring constantly to avoid the yogurt from curdling.

4. Add the turmeric and salt. Mix well. Cover and allow to simmer on low heat for about ten minutes. Don’t add water.

5. Add the korma masala paste and mix. Add water till the mutton is done. Add 2 cups initially and allow to cook on low heat. By the time the mutton is done, you should have enough water for curry-like consistency.

6. Once the mutton is done, add the browned onion, saffron, mace, green cardamom powder, kewra water, and cream. Mix well to combine everything. Simmer on low heat for 10 minutes.

Serve with basmati rice, naan, or rotis.