How to make Nilgiri Style Chicken - This chicken dish looks as good as it is healthy and tasty.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on Bone, Yogurt (दही)

Cuisine : Indian

Course : Main Course Chicken

Nilgiri Style Chicken Recipe Card

Nilgiri Style Chicken
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Nilgiri Style Chicken checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Lowfat Spaghetti With Chicken And Eggplant, Chengfu Chicken, Lemon & Coriander Chicken, Makai Murgh Keema.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nilgiri Style Chicken Recipe

  • Chicken on Bone cut into medium sized pieces on bone 750 grams

  • Yogurt 6 tablespoons

  • Oil 2 tablespoons

  • Cloves 4-5

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • A few thin strips of red capsicum for garnishing

  • A few thin strips of ginger for garnishing

  • For paste

  • Spinach blanched 1 medium bunch

  • Fresh mint leaves roughly chopped 1/2 bunch

  • Fresh coriander leaves roughly chopped 1/2 bunch

  • Green chillies roughly chopped 2

  • Fennel seeds (saunf) 1 teaspoon

  • Scraped fresh coconut 1 cup

Method

Step 1

For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.

Step 2

Finely chop onions.

Step 3

Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.

Step 4

Add the ground paste and mix well.

Step 5

Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.

Step 6

Transfer into a serving bowl and serve hot garnished with red capsicum and ginger strips.