Nilgiri Chicken Korma Sanjeev Kapoor Khazana

A flavourful, creamy chicken gravy preparation with a refreshing flavour of mint is sure to make this korma a frequent dish for weekends and festive occasions.

NILGIRI CHICKEN KORMA

Ingredients

1 cup roughly chopped fresh coriander leaves
cup fresh mint leaves
20-25 spinach leaves
750 grams chicken, cut into 2 inch pieces on the bone
tsp turmeric powder
1 tbsps ginger-garlic paste
Salt to taste
cup yogurt
1 cup scraped fresh coconut
3 green chillies
2-3 tbsps oil
tsp mustard seeds
tsp cumin seeds
tsp fennel seeds (saunf)
3-4 cloves
inch cinnamon stick
10-15 curry leaves
3 medium onions, finely chopped
Thin ginger strips for garnish

Method

1. Take chicken in a large bowl. Add turmeric powder, ginger-garlic paste, salt, yogurt and mix well. Set aside for 15-20 minutes.
2. To make the paste, put the coconut in a grinder jar. Add coriander leaves, mint leaves, green chillies, cup water and grind to a smooth thick paste.
3. Heat oil in a deep earthen pot. Add mustard seeds and let them splutter. Add cumin seeds, fennel seeds, cloves, cinnamon stick and curry leaves. Cook till fragrant.
4. Add onions, mix and cook till translucent.
5. Add marinated chicken and saut on high heat for 4-5 minutes. Reduce the heat to medium, cover and cook for 5-6 minutes.
6. Add the ground paste and mix till well combined. Add cup water, mix, cover and cook for 10-15 minutes.
7. Switch the heat off, transfer the chicken into a serving bowl, garnish with ginger strips and serve hot.

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