Easy Ninja Speedi Chicken Korma Curry Recipe

You're about to discover how an ancient dish from the courts of the Mughal emperors has evolved into a quick weeknight dinner that doesn't sacrifice authenticity or flavour. While traditional korma requires hours of slow cooking and complex spice blending, this Ninja Speedi version maintains the dish's creamy, aromatic essence while cutting the preparation time to just 35 minutes. Before sharing the streamlined recipe, it's worth noting how this beloved curry shifted from royal banquet halls to modern kitchens, and why understanding its Persian-Indian roots will help you create an even more memorable version at home.

Origins in Mughal Cuisine

If you're curious about chicken korma's royal heritage, you'll find its roots in the grand kitchens of Mughal emperors who ruled India from the 16th to 19th centuries.

The dish emerged from a fascinating blend of Persian cooking techniques and Indian ingredients, as court chefs created luxurious meals worthy of royalty.

The traditional method of preparing korma involved slow-cooking meat in a sealed pot with yoghurt, spices, and nuts - a technique that's been adapted for today's modern kitchens like your Ninja Speedi.

Emperors' Royal Court Influence

While many Indian dishes evolved from humble beginnings, chicken korma traces its roots to the opulent Mughal Empire's royal kitchens.

You'll find that emperors and their royal courts demanded only the finest dishes, leading court chefs to develop this rich, aromatic curry that's fit for a king - quite literally!

The royal influence shaped korma's distinctive characteristics.

You can see it in the luxurious ingredients they used, like cashews, cream, and expensive spices that weren't available to common folk.

The cooking technique itself reflects this royal heritage - meat that's braised so tenderly it practically melts in your mouth.

When you're making korma today, you're actually recreating a dish that once graced the tables of some of history's most powerful rulers.

Persian-Indian Culinary Fusion

Through the vibrant exchange between Persian and Indian cultures during the Mughal era, chicken korma emerged as a perfect example of culinary fusion.

You'll find the Persian influence in korma's cooking technique, where meat is braised in a mild, yoghurt-based sauce until it's incredibly tender. The Indians contributed their aromatic spices like cardamom, coriander, and turmeric, creating that signature golden colour you've come to love.

When you're making korma at home, you're actually recreating a dish that was once served in lavish Mughal courts.

The Persian method of using nuts and cream to thicken sauces merged beautifully with Indian spicing traditions. It's this combination that gives korma its distinctively rich, yet delicately spiced character that's won hearts across continents.

Ancient Korma Cooking Methods

Originally prepared in massive copper vessels called degs, traditional Mughal korma required hours of slow cooking over wood fires to achieve its signature silky texture.

You'll find it fascinating that ancient Indian chefs would layer meat, yoghurt, and spices in these enormous pots, letting them simmer until the proteins broke down completely.

The cooking process wasn't just about time - it was an art form that demanded careful temperature control.

You'd need to maintain a consistent low heat, which meant constantly adjusting the burning wood and monitoring the deg's contents.

Spices weren't simply tossed in; they were added in specific stages to build complex flavours.

While today's methods are much simpler, it's worth knowing that this dish's rich heritage spans centuries of refined cooking techniques that royal kitchens perfected.