Nilgiri Chicken Korma

Nilgiri Chicken Korma: Nilgiri chicken korma hails from the Nilgiri Hills in India’s Tamil Nadu state. The key to Nilgiri chicken korma is coconut, mint and coriander which lends it a greenish-brown shade and infuses it with a mild herby flavour and infuses the korma with a mild sweet herby flavour. The perfect mix of the Indian spices makes this dish extremely delicious.

Ingredients (serves 4-5):

• 1 kg chicken pieces, washed
• 2 large onions, finely chopped
• 1 1/2 tbsp ginger-garlic paste
• 1 large tomato, chopped
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 1/2 tbsp lemon juice
• 6-8 curry leaves
• Salt, to taste
• 2-3 tbsp oil
• Water, as required
• Fresh coriander leaves, chopped – for garnish

 For Dry Roast:

• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp poppy seeds
• 1 inch cinnamon stick
• 2 cardamoms
• 5 tbsp grated fresh coconut
• 8 cashew nuts
• 1 tbsp roasted chickpeas

For Roast:

• 2 tbsp oil
• 8-10 shallots
• 4 green chillies
• 3 tbsp coriander leaves, chopped
• 15 mint leaves

Method:

• Dry roast the ingredients under “For Dry Roast”, on medium heat for 5 minutes.
• Keep aside.
• Heat the 2 tablespoon oil in a frying pan over medium heat.
• Roast the ingredients under “For Roast” in oil, foe about 4-5 minutes.
• Keep aside.
• Make a paste of dry roasted ingredients and roasted ingredients, adding a few tablespoons of water.
• Keep aside.
• Heat the oil in a heavy bottomed pan, on medium heat.
• Add the curry leaves.
• Sauté for a few seconds, till the curry leaves become crisp.
• Add in the chopped onions.
• Fry till the onions become transparent.
• Add in the ginger-garlic paste.
• Fry for few seconds or till a sweet aroma of the roasted ginger-garlic wafts from the pan.
• Add in the red chilli powder, turmeric powder and salt.
• Mix well.
• Add in the chopped tomatoes.
• Fry the mixture for 4-5 minutes.
• Add in the ground paste.
• Cook over medium heat for 7-8 minutes.
• Add in the lemon juice and the chicken pieces.
• Mix well.
• Cook without lid for 5-6 minutes.
• Add in about 3 cups of water.
• Cook with lid covered, on simmer till the chicken is tender and the gravy thicken.
• Nilgiri chicken korma is ready to be served.
• Turn off the heat.
• Garnish nilgiri chicken korma with chopped coriander leaves.
• Serve hot nilgiri chicken korma with pulao, biryani, coconut rice or rotis.

If you have any queries regarding the Nilgiri Chicken Korma recipe, please leave a comment.