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Chicken Dhaniwal Korma


  • One pound chicken red meat [drumsticks or thigh meat]
  • 1/2 C onion sliced fine
  • 1/2 C chopped tomato
  • 2 tsp ginger- garlic paste
  • 1 Tsp cumin powder
  • 2 - 3 Thai green chilies
  • 1/4 tsp fennel powder
  • Salt to taste
  • 2 C chopped cilantro
  • 1 Tbs Oil
  • 1/2 tsp ghee
  • 1 C Plain yogurt room temperature
  • 1/4 C water


  1. Saute the onions until medium brown. Since we are not using too much oil, this will take quite some time. In a time crunch, saute the onions in more oil and then remove the excess oil.
  2. Once the onions turn a good shade of brown, add the ginger and garlic saute until cooked.
  3. Remove from the pan and puree them.
  4. Blend the yogurt with the fennel and add the water. whisk it all together.
  5. Now in a heavy bottom medium size pan, add the ghee and then add in the yogurt and bring it all to a rolling boil stirring constantly. The yogurt needs to be at room temperature and needs to be whisked well, else it might split.
  6. Add in the onion puree mix, salt, chicken and the rest of the spices
  7. Cook, covered for 10 minutes - 15 on medium heat and check for doneness. Add in the tomatoes and cook for another 5 - 10 minutes, until the tomatoes are completely cooked. add in the cilantro
  8. Cover and cook until you see the ghee floating on top or the meat has a thick sauce covering it.
  9. Usually served with rice, but goes well with bread, roti, naan too.