Green Masala Chicken Khorma

This is a new version of the traditional south indian lamb khorma which is flavoured with fennel and whole spices and made with yoghurt and coconut milk but without using tomatoes and red chillies. I tweaked this traditional recipe by adding green masala to it and the result was awesome!

I was kind of inspired by Farruqh Aziz’s “Hariyali chicken khorma” on her interesting blog “Cubesnjuliennes”. She had made it in mughlai style with a rich and creamy sauce. But I wanted to keep it simple and make it in my south indian style which I love too. The concept was good enough to get me going.

Here’s the recipe:

Ingredients:
2 chicken legs and 2 wings
1 Onion thinly sliced
1/4 cup Yoghurt
1/2 cup Coconut milk
2 tbs Olive oil
4 – 6 Green chillies
1 sprig of Cilantro
A few fresh Mint leaves
2 black Cardamoms
1 inch Cinnamon stick
1 bay leaf
1/2 tsp crushed Black pepper
2 tsp fresh Ginger Garlic paste
For the ground masala
2 green Chillies
1 sprig of Cilantro
1/2 tsp whole Black pepper
1 tsp Coriander seeds
1/2 tsp Fennel seeds
2 Cloves
3 green Cardamoms

Instructions:
1. Clean wash and drain the  chicken,  Cut the onion into thin slices.

2. Put all the dry masala ingredients in a grinder and pulse them first before adding the chillies and cilantro with a pinch of salt.

3. To a sauce pan on medium heat add the whole spices – black cardamom, cinnamon and bay leaf followed by the sliced onions and fry till golden brown.

4. Add the ginger garlic paste and the ground  masala to the fried onions and saute then add the chicken pieces.

5. Turn over and roast the chicken in the masala till it changes colour.  Add the yoghurt, whole green chillies, coconut milk and let it cook on medium heat till done.

6. For the last finishing touch which gives the extra flavour toss in the crushed black pepper, cilantro and mint. Cover with the lid and switch off the stove. Let it rest for 2 minutes then serve hot with saffron rice and pineapple kachumbar salad. 

Notes:
For the coconut milk,  I always choose “A taste of Thai” if not available then I go for Aroy D. Unlike other brands. “A taste of Thai” has 85% coconut milk and 15% water while Aroy D has 60% coconut milk and 40%  water with no preservatives or guar gum. There is another brand “Thai Kitchen” which looks similar to “A taste of Thai” but not as good. It has guar gum in it which gives the milk a gooey texture. In cooking if the quality of the ingredients is not good then all the taste and flavour is lost.

Recipe

Green Masala Chicken Khorma

Author: Fouzia Husainy

This is a new version of the traditional south indian lamb khorma which is flavoured with fennel and whole spices and made with yoghurt and coconut milk but without using tomatoes and red chillies. I tweaked this traditional recipe by adding green masala to it and the result was awesome!

Course Main Course, Non Vegetarian

Cuisine indian cuisine, south indian cooking

Ingredients

  

• 2 chicken legs and 2 wings
• 1 Onion thinly sliced
• 1/4 cup Yoghurt
• 1/2 cup Coconut milk
• 2 tbs Olive oil
• 4 - 6 Green chillies
• 1 sprig of Cilantro
• A few fresh Mint leaves
• 2 black Cardamoms
• 1 inch Cinnamon stick
• 1 bay leaf
• 1/2 tsp crushed Black pepper
• 2 tsp fresh Ginger Garlic paste

For the ground masala

• 2 green Chillies
• 1 sprig of Cilantro
• 1/2 tsp whole Black pepper
• 1 tsp Coriander seeds
• 1/2 tsp Fennel seeds
• 2 Cloves
• 3 green Cardamoms

Get Recipe Ingredients

Instructions

 

• Clean wash and drain the  chicken,  Cut the onion into thin slices.
• Put all the dry masala ingredients in a grinder and pulse them first before adding the chillies and cilantro with a pinch of salt.
• To a sauce pan on medium heat add the whole spices - black cardamom, cinnamon and bay leaf followed by the sliced onions and fry till golden brown.
• Add the ginger garlic paste and the ground  masala to the fried onions and saute then add the chicken pieces.
• Turn over and roast the chicken in the masala till it changes colour.  Add the yoghurt, whole green chillies, coconut milk and let it cook on medium heat till done.
• For the last finishing touch which gives the extra flavour toss in the crushed black pepper, cilantro and mint. Cover with the lid and switch off the stove. Let it rest for 2 minutes then serve hot with saffron rice and pineapple kachumbar salad.

Notes

For the coconut milk,  I always choose "A taste of Thai" if not available then I go for Aroy D. Unlike other brands. "A taste of Thai" has 85% coconut milk and 15% water while Aroy D has 60% coconut milk and 40%  water with no preservatives or guar gum. There is another brand "Thai Kitchen" which looks similar to "A taste of Thai" but not as good. It has guar gum in it which gives the milk a gooey texture. In cooking if the quality of the ingredients is not good then all the taste and flavour is lost.

Print Recipe Pin Recipe Share on Twitter Share on Facebook