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.
Summary
Recipe Name
Nilgiri Chicken Korma
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 1 Review(s)
