Nilgiri Chicken Korma is type of chicken gravy famous in Nilgiris side.The name looks different,but the actual recipe is very very easy than other chicken gravies .Its a must try Recie from Dhivis Pantry.My hubby's fav too ,he says that even the tiger in zoo will come back with you ,if you give this gravy. This was the biggest comment i got from him ,other wise supper(nalla iruku ) will be the comment nothing other than that.

When ever a non veg eating guest coming my home for the first time (anjappar style biriyani,chapathi,nilgiris korma and fish fry)-this will be the menu for sure.and got many good comments from them too.This gravy suits both biriyani and chapathi.Its a fool -proof recipe which comes very good for beginners too.Here is the recipe from Dhivis Pantry-Nilgiri Chicken Korma. try and let me know ur comments..

Nilgiri Chicken Korma

Recipe Cuisine: Indian | Recipe Category: Chicken Recipes
Preparation Time:30 mins | Serves: 4

Ingredients

Chicken(with or with out bone) - 250 gm

Onion-1

Cocunut milk- 1cup

Bay leaf -2

Cinnamon-2

Cloves-4

Elachi-3

Oil-3 tbsp

Red chilli pwdr- 1 tbsp

Coriander pwdr- 1 tbsp

Garam masala-1/2 tsp

Turmeric-1/4 tsp

To Grind:

Garlic-4(or G&G paste)

Ginger-2 inch

G.chilli-2

Cashew-7-8

Khasa khasa/Poppy Seed-1 tbsp

Fennel/sombu-1 tsp

Mint- 1 full hand tightly packed

Coriander-5-6 strands

Method:

Wash the chicken with turmeric and salt .

Grind all the ingredients given in the Grind section.

In a hot Pressure cooker add oil and fry(cinnamon ,cloves, elachi )for 3 -4 secs at last add bay leaf.

Now add the onion and fry till transulent.

You can either add the pwdr's(fry for 3-4 secs) now or later after adding ground paste(taste will be same oly the color changes to bright oily red ,if u add now).

Then add Chicken pieces and cook till it change the color to pale white.

Now add the ground paste along with 1/2 cup water and salt.

Let it boil for 2- 3 mins.

Now add the cocunut milk and enough water to dilute and adjust the salt if you want.

Now close the lid and pressure cook for 2-3 whistles and switch off.

Serve for biriyani and chapathi or for any type of bread.

Notes:

Dont wry abt the quantity of mint and coriander(either mint or coriander is less- its ok)
I used store bougt cocunut milk.Still its very yummy.

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!