Go for korma

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A dish of the Indian subcontinent, kormas are traditionally braised meat or vegetables with yogurt as a base to form a gravy-like sauce along with multiple spices, which can vary depending on the region.

I think interestingly, the korma’s origin can be traced to the 1600s, and it was often a court dish, including having been served in the majestic Taj Mahal, a UNESCO World Heritage Site in the city of Agra.

But you certainly don’t have to travel that far: you can get a korma at many, many Indian restaurants, including dishes like “murg shahi korma” of braised chicken cooked in saffron-cashew nut gravy. I am also noting a recipe elsewhere on this website.