Date Category Recipes

Often used by restaurants here in Munich, the Nilgiri recipe is a curry for many meats, primarily Lamb or Chicken, and its most prominent ingredients are fresh coriander, and mint.

My usual approach to these curry recipes is to collect a few together, see what the common bases are, and strip down the ingredients to the basics. A ginger-garlic paste is almost always an ingredient, and can be prepared separately.

Common Ingredients and measures

Ingredient By Chicken at 1 kg By Lamb at 1kg
Coriander (Fresh) 1-1/2 bunch 1 bunch or 1 cup, chopped
Mint (Fresh) 3/4 cup or 1-1/2 bunch ... or 1/2 cup, chopped
Coconut (Fresh) 2-5 tbsp or 1/2 cup grated 1/2 cup

Various measures of Coriander and Mint tend to use equal amounts...


For 1kg of Lamb or Chicken

Ingredient Measurement Substitution
Onion 1 cup, chopped n/a
Coriander (Fresh) 1/2 cup, chopped n/a
Mint (Fresh) 1/2 cup, chopped n/a
Coconut (Fresh) 1/3 cup (5 tbsp), grated 1/2 cup coconut milk
Green Chilies 4 chilies n/a
Chili Powder 1 tsp optional


Ingredient Measurement
Cloves 6 cloves
Cinnamon (stick) 1 stick
Cardamom 3 pods
Asafoetida 1 pinch

Variation (use all three or none):

Ingredient Measurement
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Poppy Seeds 1 tbsp

Ginger-Garlic Paste

Ingredient Measurement
Garlic 1 tbsp, chopped
Ginger 1 tbsp, chopped
Turmeric 1/4 tsp
Coriander Powder 1 tsp

Experiment 1

  • 120g Onion
  • 30g Ginger
  • 20g Garlic
  • 4 big mild green chilies
  • 2.5 hot green chilies
  • 20g cilantro (coriander)
  • 20g mint
  • 760g veal
  • substituted curry powder for coriander
  • 4 cardamom
  • 6 cloves
  • 4 curry leaves as an afterthought; should’ve gone in blend
  • All other ingredients as listed

Roasted white poppy, mustard, cinnamon, and cumin with cloves and then ground to powder, added Hing, curry, and turmeric; mixed and added to frying base, along with chopped coriander and mint.

Blending took a while; there was less curry sauce than anticipated (probably wanted 50%-2/5ths more volume)

For next time: more ghee

Experiment #2

As before but:

33g mint / 33g cilantro 50g ginger / 45g garlic 4x green Thai chilis 2x jalapeños 175g onion 822g veal 4 cardamom & 7 cloves

Collected Lamb Recipes

Recipe one

Ingredient Measurement
Lamb 1 kg boneless (cubed)
Onions 1 cup (sliced)
Ginger 1 tablespoon (chopped finely)
Garlic 2 tablespoons (chopped finely)
Green chilies 2 ( chopped)
Coriander leaves 1cup (freshly chopped)
Mint leaves 1/2 cup chopped
Cashew nuts 1/2 cup (roasted and ground to a paste)
Red chilly powder 1/2 teaspoon
Coriander powder 1 teaspoon
Garam masala 1/4 teaspoon
Cinnamon stick 1 inch piece
Cloves 6
Star anise 1
Dried Shredded coconut 1/2 cup
Coconut milk 1/2 cup
Ginger 2 inch piece (cut thinly into strips)
Oil 1/2 cup

Grind the ginger, garlic, green chilly, coriander and mint with a cup of water, to form a smooth paste, and keep aside.

Heat oil in a pan and splutter the whole spices (cinnamon, cloves, anise).

Add the onions to the pan and fry till golden brown.

Add the meat, coriander powder, chilly powder, salt and the dried shredded coconut and cook for about 20 minutes. Reduce the heat and add the ground ginger garlic paste and the cashew paste and cook, stirring it continuously for about 15 - 20 minutes, until the oil separates from the mixture.

Pour in the coconut milk and some water. bring to a boil and cook for about 25 minutes.

Add the garam masala and the chopped ginger strips.

Serve hot with rice or bread.

Recipe two

Ingredient Measurement 1kg Multiplier
Mutton 200 gms 1kg
Onion 100 gms 500 g
Tomato 50 gms 250 g
Cinnamon 1/4 inch stick 1.25 inches
Cloves 1/4 tsp 1.25 tsp
Cardamom 1/2 tsp 2.5 tsp
Green Chillies 3 to 4 15-20 (!?)
Saunf 1/2 tsp 2.5 tsp
Garlic 4 to 5 flakes 20-25 ...flakes (!?)
Ginger 3 to 4 tsp 15-20 tsp
Chilli Powder 2 to 4 tsp 10-20 tsp (!?)
Turmeric Powder 1 tsp 5 tsp
Coriander Powder 2 to 3 tsp 10-15 tsp
Curd 1/4 cup (!?)
Coconut 1/2 I have a lovely bunch of coconuts...
Coriander Leaves 1 bunch 5 bunches
Oil 50 ml 250 ml
  • Salt as per taste

  • Make a paste of garlic, ginger and onion.

  • Make a paste of coconut, green chilli, and coriander leaves.
  • Marinate the mutton in curd.
  • Heat oil, add whole masalas, saunf and the onion and tomato. Fry well.
  • Add mutton and the green paste and simmer (add water for consistency).
  • Check seasoning.
  • Add turmeric powder and the other masalas.
  • Garnish with chopped coriander.
  • Serve with boiled rice or dosa.

Collected Chicken Recipes

Recipe three

Nilgiri Chicken Korma Recipe

Prep: 15 mts Cooking: 40 mts

Serves 4-5 persons

Cuisine: Nigiri/Tamil Nadu

Ingredient Measurement
chicken pieces, washed 1 kg
onions, finely chopped 2 large
ginger garlic paste 1 1/2 tbsps
tomato, chopped 1 large
red chilli pwd 1 tsp
turmeric pwd 1/4 tsp
lemon juice 1 1/2 tbsp
oil 2-3 tbsps

salt to taste

chopped coriander leaves for garnish

Dry roast:

Ingredient Measurement
cumin seeds 1 tsp
saunf 1 tsp
khus khus 1 tsp
cinnamon 1″
cardamoms 2
grated fresh coconut 5 tbsp
nuts 8 cashew
roasted chickpeas 1 tbsp

Roast: (in 2 tsps oil for 5 mts)

Ingredient Measurement
leaves 6-8 curry
onions 8-10 shallots/sambar
chillis 4 green
chopped coriander leaves 3 tbsps
leaves 15 mint
  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.

Recipe four

Course: Main Course Cuisine: Tamil Nadu Servings: 4 Calories: 330 kcal Author: Shil

Ingredient Measurement 1kg Multiplier
Chicken 500 grams 1kg
Bay Leaf 2 4
Cardamom 2 4
Cinnamon 1 2
Cloves 2 4
Onion 2 medium 4 med
Ginger-Garlic Paste ¾ tbsp 1.5 tbsp
Mustard seeds 1 ½ tsp 2.5 tbsp
Cumin seeds 1 tsp 2 tsp
Turmeric ½ tsp 1.5 tsp
Hing a pinch two pinches
Coriander Powder ½ tbsp 1 tbsp
Red Chilli Powder ¼ tsp 1.5 tsp
Oil 1 tbsp 2 tbsp

Salt to taste

Grind to paste:

| Ingredient | Measurement | |:--|:--|:--| | Coconut | 2 tbsp, grated | 4 tbsp | | Poppy Seeds | 1 tbsp | 2 tbsp |

Green masala paste:

Ingredient Measurement Alt. Measure
Mint leaves ¾ cup 1.5 cups
Coriander leaves ¾ cup 1.5 cups
Curry leaves 3 sprigs 6 sprigs
Green chillies 2 4


Wash and clean the chicken. Lightly dry roast the poppy seeds. Cool and grind to paste together with grated coconut. Wash and chop the coriander, mint and curry leaves. Slit the green chillies and finely chop the onions. Grind the coriander leaves, mint leaves, green chillies and curry leaves to a fine paste. Heat oil in a pan and add bay leaves, cinnamon, cardamom and cloves. Once they start to sizzle, pop in the mustard seeds. When mustard seeds crackle, add the cumin seeds and then the chopped onions and ginger garlic paste. Sauté till the onions brown. Add a pinch of hing and turmeric. Mix well. Now add the poppy seed & coconut paste. Blend well and cook for 4-5 minutes. Add red chilli powder, coriander powder and salt. Mix well. Add the green masala paste and cook till the raw smell disappears and oil oozes out. Add the chicken and cook covered for 30-40 minutes till it’s tender and the gravy thickens. Add a dash of lemon juice and remove. Serve Nilgiri chicken with Naan or Coconut Rice. Recipe Notes * You can use fennel seeds instead of poppy seeds. * Drizzle some lemon juice on top for added flavour.

Recipe Five

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
Ingredient Measurement
Yogurt 6 tablespoons
Oil 2 tablespoons
Cloves 4-5
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
red capsicum for garnishing a few thin strips
ginger for garnishing a few thin strips

Salt to taste

For paste

Ingredient Measurement
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


  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.
  2. Finely chop onions.
  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.
  4. Add the ground paste and mix well.
  5. Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.
  6. Transfer into a serving bowl and serve hot garnished with red capsicum and ginger strips.

Recipe Six

Ingredient Measurement
Chicken 700 grams.
Oil 2 tablespoons.
Red chili powder (optional) 1/2 tea spoon.
Ginger garlic paste 1 tablespoon.
Coriander powder 1 tablespoon.
Hing (asafoetida) pinch.
Turmeric powder pinch.
Onion (chopped) 1 number.
Cumin seeds 1/2 tea spoon.
Bay leaves 2 numbers.
Cardamom 4 numbers.
Cinnamon stick 1 number.
Cloves 4 numbers.
Coconut grated 2 tablespoons.
Poppy seeds 1 tablespoon.
Green chillies (chopped) 4 numbers.
Curry leaves 4 spring.
Mint leaves (chopped) 1 bunch.
Coriander leaves (chopped) 1 bunch.
Mustard seeds 1/4 tea spoon.

Salt to taste.


Roast poppy seeds and transfer into a blender and add freshly grated coconut, water and make it a fine paste. In oil add whole garam masala, mustard seeds when mustard seeds crackle add cumin seeds and chopped onions, add a pinch of salt to taste. Add a pinch of hing, turmeric powderand ginger garlic paste add poppy seed and coconut paste and cook. In the same blend add all the greens (corianderleaves, mint leaves, green chilies and Curry Leaves) and make a fine paste. Add chili powder, coriander powder and the green masala paste in a cooking pan. When oil slightly oozes out add chicken and cook for 15 minutes