Dhaniwal Korma is a Kashmiri dish made in winter. This korma is made with mutton and green coriander with a generous amount of fried onions thrown in. This variation is made with chicken and browned onion paste in place of fried onions. The result is delicious.
Equipment and Utensils
Flat metal spoon
Mixcer or Blender
1 Small Bowl
1 Big Bowl
400 grams Chicken washed and cut into curry pieces
100 grams (½ cup) Curd beaten well
55 grams (½ cup) Browned Onion Paste
1 tablespoon Coriander Seeds dry roasted and coarsely pounded
10-12 Black Pepper Corns freshly ground
1 Bay Leaf
3-4 Green Cardamom
½ inch Cinnamon Stick
1 teaspoon Salt
2 Tablespoon Vegetable Oil
8 grams(3-4 Whole) Green Chillies
35 grams (1 bunch) Green Coriander
10 grams(3-4 Big) Garlic Cloves
5 grams(2 cm.) Fresh Ginger
In a big bowl, add curd, ½ teaspoon salt, crushed pepper corns and chicken.
Mix well and let it marinate for 2-3 hours.
Keep the wok on medium-high flame with 2 tablespoon oil to heat.
When oil is hot, add cinnamon, green cardamom, bay leaf and cloves.
Add green paste and stir well for 2-3 minutes.
Add curd from the marinade and cook till gravy thickens up.
Now add chicken pieces and onion paste. Add salt and sauté for 3-4 minutes.
Add some water if required, cover and cook it till chicken is cooked well.
It will take 7 to 8 minutes if chicken is tender.
Now open the lid, add pounded coriander seeds, mix well and replace the lid.
After 2 minutes chicken is ready to serve. Take it off the heat.
Serve hot with Roti, Paratha, Nan or Rice.
Marinating Time:2-3 Hours
Preparation Time: 15 minutes
Cooking Time: 18 minutes
Number of Servings: 3
Total Calories: 931.92 Kcal
Fat: 56.69 gm
Protein: 100.84 gm
Carbohydrates: 61.17 gm
Fibber: 14.6 gm
Sending this to my ‘Cook With Coriander‘ event.