Nilgiri Chicken Korma

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Nilgiri Chicken KormaNilgiri 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.

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Nilgiri Chicken Korma
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