At Oak City Spice Blends, we believe every seasoning tells a story, and our newest creation, 16th C Darbar Korma, is no exception. Inspired by the luxurious feasts of the Mughal Empire, this blend brings the essence of 16th-century royal cuisine right into your kitchen. With its aromatic spices like turmeric, cardamom, cinnamon, and nutmeg, this seasoning transforms simple ingredients into regal dishes that celebrate the rich history of Korma.
To showcase the versatility and historical roots of this spice blend, we’ve crafted four unique Chicken Korma recipes, each inspired by a different region of India. These recipes not only highlight the flavors of 16th C Darbar Korma but also honor the cultural nuances that make Korma a timeless dish.
Why Korma?
Korma is more than just a curry—it’s a dish that symbolizes refinement, elegance, and the art of balancing flavors. Originally developed in the royal kitchens of the Mughal Empire, Korma represents the perfect harmony of creaminess, spices, and tender meats or vegetables. With 16th C Darbar Korma, we’ve captured this heritage in an easy-to-use seasoning blend that works for traditional and modern cooking alike.
The 4 Unique Korma Recipes
Each recipe showcases the beauty of Korma from a different perspective. Whether you’re craving something classic, tangy, or slightly sweet, there’s a dish for every taste.
Delhi-Style Chicken KormaThis Mughlai-inspired recipe is the epitome of royal indulgence. Creamy yogurt, blended onions, and optional cashew paste create a rich, smooth sauce that’s both luxurious and comforting.
Why You’ll Love It: Perfect for those who enjoy creamy, mildly spiced dishes. It’s nut-free friendly, but you can add cashews for an authentic Mughlai touch.
Lucknowi Chicken KormaStraight from the Awadhi kitchens of Lucknow, this recipe incorporates khoya (milk solids), rose water, and saffron for a delicately sweet and aromatic dish. Golden raisins add a burst of flavor that pairs beautifully with the spices.
Why You’ll Love It: It’s a feast for the senses, combining sweet and savory notes in a way only Lucknowi cuisine can.
Hyderabadi Chicken KormaCoconut milk and tamarind bring South Indian influences to this version of Korma, creating a tangy, creamy dish with a hint of heat from green chilies.
Why You’ll Love It: Ideal for those who enjoy bold, slightly tangy flavors. This nut-free recipe uses coconut milk for richness, making it allergy-friendly.
Kashmiri Chicken KormaThis recipe combines the warm spices of Korma with dried apricots, raisins, and saffron, creating a slightly sweet and aromatic dish inspired by Kashmiri cuisine.
Why You’ll Love It: Perfect for those who enjoy a touch of sweetness and dried fruit in their savory dishes.
The Star Ingredient: 16th C Darbar Korma Seasoning
What makes these recipes truly special is our 16th C Darbar Korma seasoning, a carefully crafted blend of turmeric, cardamom, cumin, cloves, cinnamon, fenugreek, and more. It’s designed to make authentic Korma easy to prepare while honoring its royal roots. This seasoning eliminates the need to measure individual spices, saving you time and ensuring a perfectly balanced flavor every time.
Allergy-Friendly and Customizable
We understand that dietary needs vary, so each recipe is designed to be adaptable. Whether you need a nut-free version or prefer to add coconut milk for creaminess, these recipes allow you to tailor the dish to your preferences while maintaining its authentic flavor.
Visit Our Website for the Recipes
Ready to bring the flavors of the Mughal court to your table? These four recipes, along with detailed instructions and tips, are now available on our website. Whether you’re a history buff, a foodie, or simply someone who loves experimenting in the kitchen, these dishes will transport you to a time when food was a celebration of art and culture.
👑 Cook Like Royalty with 16th C Darbar Korma
Don’t forget to share your creations with us on social media! Tag us @OakCitySpiceBlends and use the hashtag #16thCDarbarKorma for a chance to be featured. Let’s celebrate the timeless elegance of Korma together.
1. Delhi-Style Chicken Korma (Mughlai Cuisine)
Ingredients:
- 1 lb chicken (bone-in or boneless)
- 3 tbsp 16th C Darbar Korma Seasoning
- 1 cup plain yogurt
- 2 onions, thinly sliced
- 1/4 cup heavy cream
- 1/4 cup cashews or almonds (optional, blended into a paste)
- 3 tbsp ghee (or oil)
- 2 cups water or chicken stock
- Fresh cilantro for garnish
Instructions:
1. Heat ghee in a pot and fry onions until golden. Remove half for garnishing and blend the rest into a paste.
2. Marinate the chicken with yogurt and 2 tbsp Korma Seasoning for 30 minutes.
3. Add marinated chicken to the pot and sauté for 5 minutes.
4. Stir in the nut paste (if using), blended onions, and remaining seasoning. Add water/stock and simmer for 20 minutes.
5. Add heavy cream, mix well, and cook for another 5 minutes.
6. Garnish with fried onions and cilantro before serving.
Allergy-Friendly Note: Omit the nut paste for a nut-free version. Use cream or yogurt for richness.
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2. Lucknowi Chicken Korma (Awadhi Cuisine)
Ingredients:
- 1 lb chicken (bone-in or boneless)
- 3 tbsp 16th C Darbar Korma Seasoning
- 1/2 cup yogurt
- 2 tbsp khoya (milk solids) or 1/4 cup evaporated milk
- 2 tbsp poppy seed paste (optional)
- 3 tbsp ghee
- 1/4 cup golden raisins
- 2 cups chicken stock
- 2 tbsp rose water or kewra water
- Saffron strands (optional, soaked in warm milk)
Instructions:
1. Heat ghee in a pot and sauté chicken with Korma Seasoning for 5 minutes.
2. Add yogurt, khoya, and poppy seed paste (if using), stirring constantly.
3. Add chicken stock and simmer for 20 minutes until chicken is tender.
4. Stir in raisins, rose water, and saffron milk. Cook for another 5 minutes.
5. Garnish with additional raisins and serve.
Allergy-Friendly Note: Avoid poppy seeds if necessary. Khoya or evaporated milk provides creaminess without nuts.
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3. Hyderabadi Chicken Korma
Ingredients:
- 1 lb chicken (bone-in or boneless)
- 3 tbsp 16th C Darbar Korma Seasoning
- 1/2 cup yogurt
- 1/4 cup coconut milk
- 1/4 cup tamarind pulp (optional for tanginess)
- 2 onions, thinly sliced
- 3 tbsp ghee or oil
- 2 green chilies, slit (optional for extra heat)
- Curry leaves (8-10)
Instructions:
1. Heat ghee and fry onions until golden. Remove half for garnishing.
2. Marinate chicken with yogurt and 2 tbsp Korma Seasoning for 30 minutes.
3. Sauté chicken in the same pot with curry leaves and green chilies.
4. Add the remaining Korma Seasoning, coconut milk, and tamarind pulp. Cook for 15 minutes.
5. Garnish with fried onions and serve.
Allergy-Friendly Note: Coconut milk substitutes nut-based cream, making it suitable for nut-free diets.
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4. Kashmiri Chicken Korma
Ingredients:
- 1 lb chicken (bone-in or boneless)
- 3 tbsp 16th C Darbar Korma Seasoning
- 1 cup yogurt
- 1/4 cup heavy cream
- 1/4 cup dried apricots, chopped
- 1 tbsp golden raisins
- 3 tbsp ghee
- 1/4 tsp saffron (soaked in warm milk)
- 2 cups chicken stock
Instructions:
1. Heat ghee and sauté chicken with Korma Seasoning for 5 minutes.
2. Add yogurt and chicken stock, stirring well. Simmer for 20 minutes.
3. Stir in cream, apricots, raisins, and saffron milk. Cook for another 10 minutes.
4. Garnish with dried fruits and serve warm.
Allergy-Friendly Note: No nuts required—dried fruits provide sweetness and texture.

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