Nilgiri Chicken Korma

Nilgiri Chicken Korma

One of the best korma recipes I have prepared in recent times. Made for a wonderful side with Chicken Dum Biryani that I prepared on Sunday. The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavor, filling the kitchen with an aroma that is almost intoxicating. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma. I especially love the flavor and scent of mint leaves in this recipe. Its outright delicious!

Nilgiri Chicken Korma Recipe

Prep: 15 mts Cooking: 40 mts

Serves 4-5 persons

Cuisine: Nigiri/Tamil Nadu

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Ingredients:

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.

Nilgiri Chicken Korma Recipe

Prep time: min

Cook time: min

Main Ingredients:

Nilgiri Chicken Korma One of the best korma recipes I have prepared in recent times. Made for a wonderful side with Chicken Dum Biryani that I prepared on Sunday. The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish [...]

Chicken Masala Balls

This is one recipe I have been wanting to blog this past month. I first tasted these delicious chicken balls at a friend’s place, whose mother-in-law is a cook par excellence. My queries on its preparation made Chandralekha Aunty invite me into her kitchen to share this recipe along with another dish, an Andhra sweet delicacy which I will also blog about soon.

Chicken Masala Balls

Boneless chicken pieces, onions, fresh coriander leaves, green and dry red chillis, ginger, garlic, cashewnuts and roasted spices are ground to smooth paste and shaped into bite sized balls and deep fried (can be grilled too). The grilled balls are absolutely perfect on their own and offer a healthy alternative but nothing to beat the crisp deep fried version..:)

Chicken masala balls have a hot and spicy aroma that fills the room while being cooked and a flavor that makes these party appetizers almost impossible to resist. I’ve made this recipe twice these past few days and I can tell you, it’s a keeper, guaranteed to add flavor to a festive day like Kanuma. Serve as a snack/appetizer or as a side dish with rice and curry.

Chicken Masala Balls Recipe

Recipe Source: Mrs. Chandralekha Sunkara

Prep & Cooking: 30-40 mts

Makes approx 30 balls

Cuisine: Andhra

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Ingredients:

1/2 kg boneless chicken pieces, cleaned and washed

1/4 kg onions finely sliced

8-10 fresh green chillis

5-6 dry red chillis (adjust according to your choice)

15-20 garlic flakes

3″ piece ginger chopped

small bunch coriander leaves, chopped

4 tbsps coriander seeds

1 1/2 tbsps cumin seeds

2″ cinnamon stick

3 green cardamoms

5-6 cloves

20 cashewnuts

salt to taste

oil for deep frying

1 Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.2 First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.2 Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.4Serve hot with tomato sauce or green chutney.

Thank you, Aunty for sharing your wonderful family recipe!

Note:

The green and red chillis can be adjusted according to your spice level. The chicken balls can also be grilled for a more healthy version.

CHICKEN SHORBA RECIPE

Ingredients:

100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream 

How To Make Chicken Shorba:

• Heat the butter in a pan and fry the shredded chicken pieces till tender.
• Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
• Add the chopped garlic and saute for a few seconds.
• Add the white flour and fry for 1 min.
• Add the chicken, chicken stock, white pepper powder and salt.
• Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
• Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.

EGG PAKORA RECIPE

Ingredients:

4 Eggs (hard boiled)
3 tbsp Gram flour (Besan)
Salt To Taste
Red Chili powder to taste
Little Black pepper powder
Oil to fry

Preparation:

• Peel and cut boiled egg into two halves.
• Sprinkle little salt and pepper on eggs.
• In a bowl take gram flour salt, chili powder and make a thick batter using water.
• Heat oil in a kadhai.
• Dip each egg piece in the batter and deep fry till golden brown on medium flame.
• Serve egg pakora hot .

BOILED EGG RECIPE

Ingredients:

1 to 4 Eggs
Water (enough to cover the eggs by 1 inch)
High Saucepan with cover (large enough to completely cover eggs) 

Preparation:

• Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.
• Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 - 20 minutes.
• Later transfer the eggs to a pan of ice cubes and water.
• Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.
• Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.
• Remove the eggs and place them back into the ice cold water. Placing them in the ice water agian prevents dark lines from forming . After 5 - 10 minutes take them out and use them accordingly

CHICKEN KORMA RECIPE

Ingredients:

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.