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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 Persons
Course: Main Course
Cuisine: Chicken Korma
Ingredients Method Video Notes

Ingredients
  

1 kg Chicken (Korma cut)
750g 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)
100g Fried Onions (Crushed)
1/2 tsp Nutmeg Powder (Jaifil)
1/2 tsp Mace Powder (Javitri)

Method
 

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.