Nilgiri Chicken Korma is juicy pieces of chicken simmered in a blend of herbs and spices. Chicken Green Masala Curry gets its classic green colour and delicious aroma from using fresh mint and coriander leaves.
Mint is a popular herb that’s known for its cool aftertaste. Mint helps eliminate toxins from the body, acts as a blood cleanser, clears-up skin disorders, cleanses the stomach and reduces irritable bowel syndrome.
Nilgiri Chicken Korma Recipe Step By Step:
Nilgiri Chicken Curry – a delectable chicken dish infused with the colour and refreshing flavour of coriander and mint leaves. This simple chicken curry recipe in a green herb marinade is sure to tickle your tastebuds. Do try out this easy South Indian style Nilgiri Chicken Korma
How to make Nilgiri chicken korma:
1. To make this outrightly delicious Nilgiri green curry chicken recipe, clean and cut the chicken into medium-sized pieces.
2. Roast poppy seeds and grind alongwith grated coconut to a fine paste. Keep aside.
3. Grind chopped coriander leaves, pudina, curry leaves and green chillies to a smooth paste.
4. Heat some oil in a wok. Season with whole garam masala, mustard and cumin seeds. Stir for a couple of seconds.
5. Add chopped onions and ginger-garlic paste. Fry till the onions start to brown.
6. Sprinkle a little asafoetida and turmeric. Mix well and add the ground poppy seed-coconut paste. Mix everything well and cook for about 5 minutes.
7. Add salt, coriander powder and red chilli powder. Mix well.
8. Tip in the Nilgiri green curry paste. Cook till the raw smell goes away.
9. Mix in the chicken pieces. Cover and cook chicken in green curry for 30-40 minutes. Don’t add water.
10. Once the chicken is nicely cooked and the gravy thicken, turn off the gas.
11. Transfer Chicken in Nilgiri sauce into a serving bowl.
12. Serve South Indian Nilgiri Chicken Korma with Naan or Coconut Rice.
Green Chicken Masala Recipe details:
- Chicken - 500 grams
- Bay Leaf - 2
- Cardamom - 2
- Cinnamon - 1
- Cloves – 2
- Onion – 2 medium chopped
- Ginger-Garlic Paste – ¾ tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Turmeric – ½ tsp
- Asafoetida - a pinch
- Coriander Powder – ½ tbsp
- Red Chilli Powder – ¼ tsp
- Salt to taste
- Oil – 1 tbsp
- Coconut - 2 tbsp grated
- Poppy Seeds – 1 tbsp
- Mint leaves – ¾ cup
- Coriander leaves – ¾ cup
- Curry leaves – 3 sprigs
- Green chillies – 2
Wash and clean the chicken. Cut into medium sized pieces.
Lightly dry roast the poppy seeds. Cool and grind to paste together with grated coconut.
Wash and chop the coriander, mint and curry leaves. Slit the green chillies and finely chop the onions.
Grind the coriander leaves, mint leaves, green chillies and curry leaves to a fine paste.
Heat oil in a pan and add bay leaves, cinnamon, cardamom and cloves. Once they start to sizzle, pop in the mustard seeds.
When mustard seeds crackle, add the cumin seeds and then the chopped onions and ginger garlic paste. Sauté till the onions brown.
Add a pinch of hing and turmeric. Mix well.
Now add the poppy seed & coconut paste. Blend well and cook for 4-5 minutes.
Add red chilli powder, coriander powder and salt. Mix well.
Add the green masala paste and cook till the raw smell disappears and oil oozes out.
Add the chicken and cook covered for 30-40 minutes till it’s tender and the gravy thickens. (You can add a dash of lemon juice and remove.)
Serve Nilgiri chicken curry with Pulao or Rotis.
* You can use fennel seeds instead of poppy seeds.
* Drizzle some lemon juice on top for added flavour.