Chicken Nilgiri Recipe
Nilgiri Chicken Korma is a healthy and tasty South Indian chicken curry. Indian green masala chicken curry is infused with the scent of fresh herbs and myriad flavours. Learn how to make chicken green masala korma.
Servings: 4
Calories: 330kcal
Ingredients
- Chicken - 500 grams
- Bay Leaf - 2
- Cardamom - 2
- Cinnamon - 1
- Cloves – 2
- Onion – 2 medium
- Ginger-Garlic Paste – ¾ tbsp
- Mustard seeds – 1 ½ tsp
- Cumin seeds – 1 tsp
- Turmeric – ½ tsp
- Hing - a pinch
- Coriander Powder – ½ tbsp
- Red Chilli Powder – ¼ tsp
- Salt to taste
- Oil – 1 tbsp
Grind to paste:
- Coconut - 2 tbsp, grated
- Poppy Seeds – 1 tbsp
Green masala paste:
- Mint leaves – ¾ cup
- Coriander leaves – ¾ cup
- Curry leaves – 3 sprigs
- Green chillies – 2
Instructions
- Wash and clean the chicken.
- 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. Add a dash of lemon juice and remove.
- Serve Nilgiri chicken with Naan or Coconut Rice.
Notes
* You can use fennel seeds instead of poppy seeds.
* Drizzle some lemon juice on top for added flavour.
* Drizzle some lemon juice on top for added flavour.