There are Kormas and there are Kormas but this Mughlai dish from North India is typically made by marinating the main ingredient in yogurt and spices like ginger and garlic. It is then cooked in its own juices and a gravy made of onions, lots of tomatoes, green chilies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc. Kormas can range from mild to medium hot and taste nice with bread like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven).
Alternate Spellings: kurma
Examples: Chicken Korma