Tellicherry Chicken Korma
This chicken korma is inspired by the time Atul Kochhar has spent in Kerala in the South of India. The chicken needs to be marinated for two hours so ensure you allow time for that.
Ingredients
- 4 x 180g boneless chicken supreme, skin removed
- 6–8 tablespoons Marinade
Marinade:
- 50 gm Greek yoghurt
- 100 ml single cream
- 2 tbsp coconut milk powder
- 50gm cheddar cheese, grated
- ¼ tsp green cardamom powder
- ½ tsp Tellicherry pepper powder or pounded
- ½ tsp fennel powder
- ¼tsp mace powder
- 1 tbsp fine chopped green chilies
- 1 tbsp roasted gram flour
- 2 tbsp lemon juice
- 1 tbsp ginger – garlic paste
- 1 tbsp chopped curry leaves
- 2 tbsp Coconut oil
- Sea salt
- Coconut oil for basting
Tellicherry Korma Gravy:
- 2 tablespoons coconut oil
- 2 green cardamom pods, bruised
- 4-6 Tellicherry black pepper corns, crushed opened
- 1 green chilli, chopped
- 6 curry leaves
- 2 tbsp onion paste, (2 onions finely chopped, sauteed & pureed)
- 100ml coconut milk (thick)
- 50 ml single cream
- 50g Greek-style yogurt
- 20 cashew nuts (Optional – soaked and blended to a fine paste)
- ¼ teaspoon garam masala
- 100ml water (optional)
- ½ teaspoon Cardamom–Mace – black pepper powder
To Garnish:
- 12 asparagus tips, blanched
- 2 tbsp coconut oil
- ½ tsp black mustard seeds
- 1 tsp urid lentil
- 5-6 curry leaves
- 1 tsp chopped ginger
- 1 shallot, fine chopped
- 1 green chilli chopped
- 2 tbsp grated coconut, fresh
- 24 cashew nuts, fried and sprinkled with salt and black pepper & red chilli powder
- Edible purple flowers
- Amaranth cress
Method
Chicken and Marinade
Mix the cheddar cheese in cream and whisk it well to blend in. Add rest of the ingredients and whisk to make a marinade. Rub the marinade well over chicken breasts and keep it aside for 2 hours. Place the chicken supreme in a roasting tray lined with a non-stick oven mat and roast for 8–10 minutes until the juices run clear when pierced with the tip of a knife. Leave to rest for 5 minutes covered with foil.
Tellicherry Korma Gravy
To make the gravy, heat the oil in a saucepan, add the cardamom pods, peppers and sauté over a medium heat until they crackle. Add the onion paste, green chilli, curry leaves and continue sautéing for 3–5 minutes.
Whisk together the coconut milk, cream, yogurt, cashew nut paste, and garam masala, then add to the pan with salt to taste and simmer, uncovered, for 10–12 minutes until thickened. Add up to 100 ml water, if necessary, to loosen the gravy. Add the cardamom-mace powder and adjust the salt, if necessary. Keep hot until required
Heat coconut oil in a pan, saute mustard seeds, urid lentils, chopped shallots, ginger, curry leaves & chilli, saute for 2-3 minutes and then add coconut. Saute for another 2-3 minutes and then add asparagus spears and season with salt and pepper. Keep aside warm until required.
Next
Heat enough oil for deep-frying until it reaches 190°C. Add the cashew nuts and fry for 1–2 minutes until golden brown. Drain well on kitchen paper to absorb the excess oil, then toss with black pepper, chilli powder and salt to taste. Set aside.
Put 2 spoonfuls of gravy on each plate and add a chicken supreme, with a portion of the garnish with asparagus, cashew nuts and serve.
Serve raisin pulao on the side.
Ingredients
- 4 x 180g boneless chicken supreme, skin removed
- 6–8 tablespoons Marinade
Marinade:
- 50 gm Greek yoghurt
- 100 ml single cream
- 2 tbsp coconut milk powder
- 50gm cheddar cheese, grated
- ¼ tsp green cardamom powder
- ½ tsp Tellicherry pepper powder or pounded
- ½ tsp fennel powder
- ¼tsp mace powder
- 1 tbsp fine chopped green chilies
- 1 tbsp roasted gram flour
- 2 tbsp lemon juice
- 1 tbsp ginger – garlic paste
- 1 tbsp chopped curry leaves
- 2 tbsp Coconut oil
- Sea salt
- Coconut oil for basting
Tellicherry Korma Gravy:
- 2 tablespoons coconut oil
- 2 green cardamom pods, bruised
- 4-6 Tellicherry black pepper corns, crushed opened
- 1 green chilli, chopped
- 6 curry leaves
- 2 tbsp onion paste, (2 onions finely chopped, sauteed & pureed)
- 100ml coconut milk (thick)
- 50 ml single cream
- 50g Greek-style yogurt
- 20 cashew nuts (Optional – soaked and blended to a fine paste)
- ¼ teaspoon garam masala
- 100ml water (optional)
- ½ teaspoon Cardamom–Mace – black pepper powder
To Garnish:
- 12 asparagus tips, blanched
- 2 tbsp coconut oil
- ½ tsp black mustard seeds
- 1 tsp urid lentil
- 5-6 curry leaves
- 1 tsp chopped ginger
- 1 shallot, fine chopped
- 1 green chilli chopped
- 2 tbsp grated coconut, fresh
- 24 cashew nuts, fried and sprinkled with salt and black pepper & red chilli powder
- Edible purple flowers
- Amaranth cress
Method
Chicken and Marinade
Mix the cheddar cheese in cream and whisk it well to blend in. Add rest of the ingredients and whisk to make a marinade. Rub the marinade well over chicken breasts and keep it aside for 2 hours. Place the chicken supreme in a roasting tray lined with a non-stick oven mat and roast for 8–10 minutes until the juices run clear when pierced with the tip of a knife. Leave to rest for 5 minutes covered with foil.
Tellicherry Korma Gravy
To make the gravy, heat the oil in a saucepan, add the cardamom pods, peppers and sauté over a medium heat until they crackle. Add the onion paste, green chilli, curry leaves and continue sautéing for 3–5 minutes.
Whisk together the coconut milk, cream, yogurt, cashew nut paste, and garam masala, then add to the pan with salt to taste and simmer, uncovered, for 10–12 minutes until thickened. Add up to 100 ml water, if necessary, to loosen the gravy. Add the cardamom-mace powder and adjust the salt, if necessary. Keep hot until required
Heat coconut oil in a pan, saute mustard seeds, urid lentils, chopped shallots, ginger, curry leaves & chilli, saute for 2-3 minutes and then add coconut. Saute for another 2-3 minutes and then add asparagus spears and season with salt and pepper. Keep aside warm until required.
Next
Heat enough oil for deep-frying until it reaches 190°C. Add the cashew nuts and fry for 1–2 minutes until golden brown. Drain well on kitchen paper to absorb the excess oil, then toss with black pepper, chilli powder and salt to taste. Set aside.
Put 2 spoonfuls of gravy on each plate and add a chicken supreme, with a portion of the garnish with asparagus, cashew nuts and serve.
Serve raisin pulao on the side.
