Nilgiri Style Chicken Korma

A classic popular dish from the “Blue Mountains Of South India”- Niligris. This fragrant korma is a blend of aromatic spices & creamy coconut-green herbs mixture!

Chicken- 1 kg, cut into medium size pieces
Onion – 2 large, finely chopped
Ginger-garlic paste- 2 tsp
Green chilies- 4, finely chopped
Tomato – 1, finely chopped
Cloves – 5
Cinnamon stick -1″ piece
Green cardamom – 6-7 pods, crushed
Bay leaves – 2
Star anise – 1
Fennel seeds – 1 tsp
Turmeric powder – 1/4 tsp
Grated coconut – 1 cup
Mint leaves- A small bunch, finely chopped
Cilantro – A small bunch, finely chopped
Curry leaves – A sprig
Salt – To taste
Ghee/clarified butter – As needed
Water- As needed

Method: Clean, wash, & drain the chicken pieces. Marinate the chicken with little turmeric powder and salt and keep it aside. In a large pan, add ghee. All the whole spices and allow it to splutter. Add the chopped onions, turmeric powder, & a little bit of salt and saute until translucent. Add the green chilies and ginger-garlic paste. Fry until the raw smell goes away. Add in the tomato and cook until they become soft and mushy & the oil comes up on top. Add in the marinated chicken pieces and fry them on high flame for 5-6 mins until the color changes. Reduce the flame and cover with a lid and cook for 10 mins. Add 1 cup of water & bring it to boil. Once the gravy starts to boil, slow cook over medium heat for 15-20 mins or until the chicken is cooked well. Grind the cilantro and mint leaves into a smooth paste along with the grated coconut adding little water. When the chicken is almost done, add the prepared green paste and cook for another 5-10 mins. Remove from flame. Serve warm with chapati or roti.

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