Danedar Chicken Korma Recipe (1 kg, Asad Pakwan Style)

This is the 1 kg version of the danedar chicken korma we filmed at Asad Pakwan Biryani Center in Karachi. The yogurt is whisked smooth, cooked with oil and spices until the oil separates, and then the chicken goes in. Crushed fried onions, nutmeg and mace give the gravy its grainy (danedar) texture. If you want the big restaurant batch, see our 4 kg degi danedar beef korma.

Watch the Danedar Chicken Korma Video

• 0:37 Yogurt in the deg
• 0:51 Whisking
• 1:18 Oil
• 1:46 The spices
• 2:23 The masala cooks down
• 3:09 Chicken goes in
• 3:36 Fried onions
• 4:31 Nutmeg and mace
• 5:32 The finished korma

What Makes This Danedar Chicken Korma Different

Yogurt whisked first. 750 g of yogurt is whisked until smooth for 4-5 minutes. A lump-free yogurt gives a smooth gravy that turns grainy later.

Oil and spices before the chicken. The spices cook in the yogurt and oil for 8-10 minutes until the oil floats on top. The chicken only goes in after that.

Fried onion, nutmeg and mace. These three finish the korma and make the danedar texture.

Lots of yogurt. 750 g of yogurt for 1 kg of chicken makes a thick, commercial-style gravy.

Ingredient Notes

• Chicken: korma-cut pieces, washed well.
• Fried onions: 100 g, crushed, added after the chicken.
• Nutmeg and mace: only 1/2 tsp of each; they are strong.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Danedar Chicken Korma

1. Whisk the yogurt

Start by taking 750g of fresh yogurt. Use a whisk to beat it thoroughly for 4-5 minutes until it is completely smooth and lump-free.

2. Make the masala base

In a cooking pot, add 500ml of oil and the beaten yogurt. Turn on the flame and add red chili powder, turmeric, coriander powder, cloves, ginger-garlic paste, and salt.

3. Cook the masala until the oil separates

Cook the spice mixture on a low flame for 8-10 minutes. It is crucial to sauté until the oil completely separates and floats on top. This ensures the raw smell of spices is gone.

4. Add the chicken

Add 1kg of washed chicken to the pot. Sauté the chicken with the spices on medium-high heat for 6-7 minutes until the chicken changes color and is well-coated.

5. Make it danedar

Add 100g of crushed fried onions. Follow this with the Nutmeg and Mace (Jaifil/Javitri) powders. These ingredients are what create the signature grainy texture and royal aroma of the korma.

6. Final simmer

Continue to sauté and cook for another 3-4 minutes. The gravy will start to thicken and develop its characteristic “Dana” (grains). Cover and simmer until the chicken is fully tender.

7. Serve

Your professional-style Chicken Korma is ready. Serve hot with Roghni Naan or Sheermal for the best experience.

Original 1kg Special Danedar Chicken Korma (Asad Pakwan Style)

Achieving the perfect “Danedar” (grainy) texture in Chicken Korma is an art that most commercial pakwan centers master. We visited Asad Pakwan Center in North Nazimabad, Karachi, to bring you their highly requested 1kg Chicken Korma recipe. This is a 100% authentic commercial method tailored for home cooking. The key to this recipe is the high ratio of yogurt (750g for 1kg chicken) and the specific technique of sautéing spices until the oil fully separates before adding the meat. Infused with the royal aroma of Nutmeg (Jaifil) and Mace (Javitri), this korma delivers a rich, velvety gravy that mimics the taste of a traditional wedding feast. Whether it’s for Eid or a special family dinner, this professional guide ensures your korma will have that signature bazaar-like look and taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 Persons

Course: Main Course

Cuisine: Chicken Korma

Ingredients Method Video Notes

Ingredients

  

• 1 kg Chicken Korma cut
• 750 g Yogurt Dahi, Well beaten
• 500 ml Cooking Oil
• 2 tbsp Red Chili Powder
• 1 tbsp Turmeric Powder Haldi
• 2 tbsp Coriander Powder Dhania
• 8-10 Cloves Long
• 1 tbsp Ginger & Garlic Paste
• Salt to taste
• 100 g Fried Onions Crushed
• 1/2 tsp Nutmeg Powder Jaifil
• 1/2 tsp Mace Powder Javitri

Method

 

Beating the Yogurt

1. Start by taking 750g of fresh yogurt. Use a whisk to beat it thoroughly for 4-5 minutes until it is completely smooth and lump-free.

Preparing the Masala Base

1. In a cooking pot, add 500ml of oil and the beaten yogurt. Turn on the flame and add red chili powder, turmeric, coriander powder, cloves, ginger-garlic paste, and salt.

Sautéing the Spices

1. Cook the spice mixture on a low flame for 8-10 minutes. It is crucial to sauté until the oil completely separates and floats on top. This ensures the raw smell of spices is gone.

Cooking the Chicken

1. Add 1kg of washed chicken to the pot. Sauté the chicken with the spices on medium-high heat for 6-7 minutes until the chicken changes color and is well-coated.

The “Danedar” Secret

1. Add 100g of crushed fried onions. Follow this with the Nutmeg and Mace (Jaifil/Javitri) powders. These ingredients are what create the signature grainy texture and royal aroma of the korma.

Final Simmer

1. Continue to sauté and cook for another 3-4 minutes. The gravy will start to thicken and develop its characteristic “Dana” (grains). Cover and simmer until the chicken is fully tender.

Presentation

1. Your professional-style Chicken Korma is ready. Serve hot with Roghni Naan or Sheermal for the best experience.

Video

Notes

Yogurt Ratio: For 1kg chicken, 750g yogurt is essential for a thick, commercial-style gravy.

Oil Separation: Never add chicken until the oil has fully surfaced during the initial masala frying.

Crushed Onions: Always crush the fried onions by hand or coarsely; do not blend them into a paste, or you will lose the grainy texture.

Danedar Chicken Korma Problems and How to Fix Them

• The gravy is lumpy: the yogurt was not whisked enough.
• The korma smells raw: the masala was not cooked until the oil separated before the chicken went in.
• The gravy is not grainy: cook it longer on medium heat after the fried onions, nutmeg and mace go in.

Serving and Storing

Serve hot with roghni naan or sheermal. Korma tastes even better the next day; reheat gently with a splash of water.

Danedar Chicken Korma FAQs

What does danedar mean?

Danedar means grainy. The gravy breaks into fine grains as the yogurt and fried onions cook down.

How much yogurt is used?

750 g for 1 kg of chicken.

Can I make a bigger batch?

Yes. For a 4 kg batch, see our degi danedar beef korma.

More Recipes

• Degi danedar beef korma: the 4 kg restaurant batch of danedar korma.
• Beef korma: a 1 kg beef korma.