How to make the perfect chicken korma and the common mistakes to avoid 

You can make korma with lamb, prawns or paneer — the secret to its success is in the sauce

Chicken korma should be creamy and gently spiced. 

The roots of korma lie in the Mughal Empire, which ruled the Indian subcontinent during medieval times. An amalgamation of Indian and Persian food, Mughlai dishes are gently spiced and rich in nuts and dried fruit. 

How spicy should a korma be?