Korma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region.
Cut the meat into larger squares, so meat wont dry during cooking.
For more flavorful result you can use pestle & mortar to make a korma paste.
If you are using mixer you can add some water in the bowl for easier blending.
I'm using a stainless steel pan. The sauce will be browning under the steel pan which creates a nice flavor profile.