Nilgiri Chicken

Try this delicious recipe!

Garam masala is a spice mixture used in south Asian cuisine. It will keep for six months in an airtight container in a dark cupboard.

Garam Masala

¼ cup (60 mL) cinnamon
¼ cup (60 mL) ground cardamom
¼ cup (60 mL) ground fennel seeds
2 tbsp (30 mL) ground cloves
2 tsp (10 mL) freshly ground black pepper


2 lb (1 kg) boneless, skinless chicken breasts, cubed
½ cup (125 mL) plain yogurt
Salt to taste
½ cup (125 mL) chopped fresh coconut
½ cup (125 mL) finely chopped cilantro
½ cup (125 mL) finely chopped fresh mint
6 green chiles, halved lengthwise and stems removed
2 tbsp (30 mL) vegetable oil
2 cups (500 mL) thinly sliced onions
2 tbsp (30 mL) slivered garlic cloves
2 tbsp (30 mL) slivered fresh ginger
Pinch of Garam Masala (see above)

  1. For garam masala, stir together all ingredients in a small bowl. Spoon into an airtight container.
  2. For chicken, combine chicken, yogurt and salt to taste in a large bowl. Let stand at room temperature for 1 hour.
  3. In a mini chopper, combine coconut, cilantro, mint and chiles. Process until finely minced. Set aside.
  4. In a large skillet, heat oil over medium heat. Add onions, garlic and ginger. Cook, stirring often, until onions are browned, about 10 minutes.
  5. Add chicken and stir well to coat with onion mixture. Add enough water to just cover chicken and bring to a boil over medium-high heat.
  6. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until chicken is almost cooked, about 8 minutes.
  7. Add coconut mixture and simmer, stirring occasionally, until chicken is no longer pink inside, about 6 minutes.
  8. Taste and add more salt if necessary. Sprinkle with garam masala and serve over basmati rice.

Serves 4 to 6

For Weekday Meals