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Nilgiri Chicken Korma

Nilgiri Chicken Korma is one of the best non-veg recipe. It is made for a wonderful side with naan , lacha pararatha or biriyani. Its origin is the hill station of Tamil Nadu in India. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma.


Chicken 700 gramsNilgiri Chicken Korma
Chopped tomato 1
Chopped onion 1
Chopped garlic 3-4 cloves
Crated ginger 25mm
Red chili powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Lemon juice 1, 1/2 tablespoon
Canola oil 3 tablespoon
Salt as taste

Dry Roast:

Cumin seed 1 teaspoon
Bay Leaves 2
Cardamom 4
Cinnamon 1 stick
Cloves 4
Saunf 1 teaspoon
Poppy seed 1 teaspoon
Grated coconut 5 tablespoon
Cashew nuts 5
Roasted chickpeas 1 tablespoon

Roast: (in 2 tsps oil for 5 minutes)

Green chilis 4
Curry leaves 8
Shallots or small red onion 10
Chopped coriander leaves 3 tablespoon
Mint leaves 14


Make a fine paste of ingredients under ‘dry roast’. Add a few tbsp of water and keep aside. Heat oil in a heavy bottomed pan, add curry leaves. Saute for 2 minutes. Add chopped onions and fry till they become brown. Add ginger-garlic paste and saute for 3 minutes. Add red chilli powder, turmeric powder and salt and combine. Add the chopped tomatoes and fry for 4-5 minutes. Add poppy seed and coconut paste, and cook.

Blend all the greens (Coriander Leaves, Green Chillies and Curry Leaves). Add this green paste in it. Then add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 minutes.
Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with some chopped coriander leaves and serve hot.

I think you must like the gravy of the korma. Try it.

Tips: Vegetarian can cook same process alternative of chicken.

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