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The English name is an anglicisation of Urdu قورمہ, more accurately transliterated qormā, and derived from a Turkic root. The word korma is derived from Urdu qormā, ḳormā or ḳormah, meaning "braise", and refers to the cooking technique used in the dish. All these words, and the names of dishes such as ghormeh (Persian: قورمه‎), the Azerbaijani qovurma or kavarma are ultimately derived from a Turkish language word qawirma meaning "[a] fried thing". The Indian korma is, however, possibly unrelated in a culinary sense to the modern Turkish kavurma or to some other dishes using the same root word, as they use widely varying techniques and ingredients.

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