Last night I made chicken shahi korma--it was quite delicious. More properly, according to this link, anyway, what I made was kashmiri korma, as I added 1/3 cup golden raisins.
But truly, as I also incorporated vegetables (steamed carrots, fresh green beans, cauliflower and peas), I guess what I made was some sort of krazy quilt of korma--including navratan. ;) I'll just tell you it was good. For the most part, I followed this recipe, minus one onion and half the chicken so I had room for the vegetables. Oh, and 60/40 cream to whole milk yogurt ratio.
I didn't add water (not sure why you need to).
Watch out for when to add the garam masala. I'm thinking I should've added it when I added the cinnamon stick and spices to the pan. The recipe doesn't specify. I guess they forgot. ;) Another teaspoon of spice (to equal a tablespoon, total) wouldn't be a bad idea.
No need to cook this forever and ever. Maybe it's different with lamb?
Instead of using all oil, I went 50/50 oil and butter.
Do you have a favorite version of this recipe? Indian cooking is new to me. Since I already have plenty of ginger and yogurt on hand, I'm experimenting.
Edit: forgot the mood music!