Food, recipes and more

By Chef Chandan Prajapati

Chicken Dhaniwal / Murgh Dhaniwal Korma


Chicken pieces – 1 kg

Ghee – 2 tbsp

Ginger garlic paste – 2 tbsp

Onion sliced – 30 gm

Salt to taste


Ghee or cooking oil – 2 tbsp

Ginger garlic paste – 2 tbsp

Chopped Onion – 50 gm

Yogurt or Curd – 200 gm

Water – 50 ml

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Cardamom powder – ½ tsp

Fennel powder

Cashewnut paste - 2 tbsp

Salt to taste

Kewra water – few drops

Fresh coriander paste – 2 tbsp


Fresh coriander leaves – few


1.       First cook the chicken by heating some ghee in a pan. Add ginger garlic paste and sauté for a while. Add sliced onion and cook till the onion turns brown. Add the chicken and cook the chicken on low heat by stirring continuously. Add salt and remove the chicken once partially cooked or half done.

2.       Now prepare the gravy. For the gravy heat ghee in a pan. Add ginger garlic paste and cook for a while. Add chopped onion and cook till onion starts to change color. Now whisk together yogurt, water, cumin powder, coriander powder, cardamom powder and fennel powder and add to the pan. Cook for 5 minutes by whisking frequently to avoid curdling. Now add the cashewnut paste. cook for further 2 minutes.

3.       Now add the partially cooked chicken to the yogurt gravy. Cook for few minutes covered with a lid till the chicken is done. Remove the cover and add coriander paste and kewra water. Add salt to adjust the seasoning.  Cook for an another minute.

4.       Garnish with fresh coriander leaves and serve hot.



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