Daniwal Korma
A fragrant Mughlai-style chicken korma built around fresh coriander, yogurt, and gentle whole spices. The gravy is silky, lightly green, and deeply aromatic without being overly rich or fiery.
For 4 servings
- prep · ~7 min
Make the coriander paste.
1.Add coriander leaves, ginger, garlic, green chili, cashews, coriander seeds, cumin seeds, and 2 tbsp yogurt to a grinder jar.2.Blend to a smooth paste, adding 2 to 3 tbsp water from the measured water if needed.3.Keep the paste ready for cooking. - saute · ~11 min
Cook the onions and whole spices.
1.Heat ghee in a heavy pan over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, and black pepper; cook until fragrant, about 30 seconds.3.Add sliced onion and cook until soft and light golden, 8 to 10 minutes. - saute · ~5 min
Add the coriander paste.
Stir the coriander paste into the pan and cook over medium-low heat for 4 to 5 minutes, stirring often, until the raw smell fades and the ghee begins to show at the edges.
TIPKeep the heat moderate so the fresh coriander stays aromatic and does not turn bitter. - saute · ~6 min
Coat the chicken in the masala.
Add the chicken, turmeric powder, and salt. Mix well and cook for 5 to 6 minutes, turning the pieces so they are evenly coated and lightly sealed.
- mix · ~3 min
Stir in the yogurt.
Lower the heat and add the remaining yogurt a little at a time, stirring well after each addition so the gravy stays smooth and does not split.
TIPWhisked yogurt and low heat give the korma a silky gravy. - simmer · ~18 min
Simmer the korma until tender.
Pour in the remaining water, cover, and cook on low heat for 15 to 18 minutes until the chicken is tender and the gravy is thick but spoonable.
- garnish · ~1 min
Finish with garam masala.
Sprinkle garam masala over the korma and cook uncovered for 1 minute to blend the flavors.
- serve
Serve the Daniwal Korma hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use tender coriander stems in the paste; they add flavor and body without making the gravy stringy.
- 2Cook the onion only to light golden, not deep brown, so the korma stays pale, delicate, and Mughlai in style.
- 3If the coriander paste catches at the bottom, splash in a spoonful of water rather than raising the heat.
- 4Bring the yogurt close to room temperature and whisk it well before adding to reduce the chance of splitting.
- 5The masala is ready for chicken when the raw green smell softens and small beads of ghee appear at the edges.
- 6Bone-in chicken gives the gravy better depth; if using boneless pieces, reduce the covered simmer so they do not dry out.
- 7This korma tastes even better after a short rest, as the coriander, whole spices, and yogurt settle into the gravy.
Adapt it for your goals.
Low-oil
Use 1 tbsp ghee and a splash of water while sautéing the onions; you still get the aromatic profile with a lighter finish.
bonelessBoneless
Swap in boneless chicken thigh for quicker cooking and easier serving; reduce simmer time so the meat stays juicy.
milderMilder
Cut the green chilies to one or remove the seeds for a softer heat that lets the coriander and yogurt stand out.
nut freeNut-free
Skip the cashews and use a bit more yogurt for body if needed; useful for nut-sensitive households.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this korma satisfying and helps turn the gravy into a complete, hearty meal.
Herb-Forward Freshness
A generous amount of coriander leaves adds freshness and plant compounds while keeping the dish vibrant rather than overly heavy.
Balanced Creaminess
Yogurt and cashews provide body and richness without relying entirely on cream, giving the sauce a smoother, lighter character.
Frequently asked questions
Usually the heat was too high or the yogurt was added too quickly. Lower the heat fully, whisk the yogurt smooth, and stir it in little by little.
