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20 Aug 2013


Nilgiri Chicken Korma Recipe

Prep: 15 mts Cooking: 40 mts

Serves 4-5 persons

Cuisine: Nigiri/Tamil Nadu


1 kg chicken pieces, washed

2 large onions, finely chopped

1 1/2 tbsps ginger garlic paste

1 large tomato, chopped

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1 1/2 tbsp lemon juice

salt to taste

2-3 tbsps oil

chopped coriander leaves for garnish

Dry roast:

1 tsp cumin seeds

1 tsp saunf

1 tsp khus khus

1? cinnamon

2 cardamoms

5 tbsp grated fresh coconut

8 cashew nuts

1 tbsp roasted chickpeas

Roast: (in 2 tsps oil for 5 mts)

6-8 curry leaves

8-10 shallots/sambar onions

4 green chillis

3 tbsps chopped coriander leaves

15 mint leaves

1 Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.
2 Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
3 Add the ground paste and cook over medium heat for 7-8 mts.
4 Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
5 Serve with pulao, biryani, coconut rice or rotis.
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