Very little of what passes for Indian or Pakistan food in the US (or UK) is authentic food recognisable on home ground. Most food has been adjusted by local resturants to represent what they think Western tastes - and their specific customers - desire. Basically there isn't a master authentic recipe. There's also the complication that North India prefers a different korma - it's sweeter - to Southern India - where they prefer a tomato based gravy that is spicier - within which you will experience a fairly infinite variety of personal adjustment. So you have to eat in a place that produces what you personally like or even better make it yourself. It's easy to make your own korma from a jar paste (pataks is good) with which you start with a blended mix of coconut milk/cream and canned braised onions. It also lends itself to slow cooker preperation so you can prep the meal first thing in the morning and let it braise. Korma means "slow braise".

The only common features are likely to be a sweet thick yellow (sometimes restuarants add Heinz tomato soup to make it slightly redder) coloured sauce with yoghurt and sugar and ground almonds!