Nilgiri Chicken Korma

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.