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Thursday, December 27, 2012,11:49 PM by
Ponmathi Srilekha.S

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MURG NAVRATTAN

Serves :
7

Preparation Time :
45 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Whisk yogurt in a large bowl, add salt and leave the chicken pieces in this marinade for at least 30 minutes.
  • Heat oil or ghee. Add whole garam masala and saute for at least a minute.
  • Add onions with ginger and chilies, saute until golden brown.
  • Add turmeric and red chili powder with marinated chicken, water and marinade bring to a boil, cover and simmer for about 20 minutes, until chicken is tender.
  • Add shahi paste, boil, then simmer until the oil separates.
  • Stir in the cream with nutmeg, cardamom and half of the navratans. Adjust the seasoning.
  • Transfer to a serving dish, garnish with the remaining navratans and serve hot.

INGREDIENTS

  • 750 grams chicken - cut into equal pieces
  • 200 ml yogurt - whisked well
  • Salt to taste
  • 2 onions - sliced
  • 1" ginger - chopped 
  • 2 green chilies - deseeded & chopped
  • 100 grams IDHAYAM Sesame oil
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • 50 grams cream
  • ¼ teaspoon nutmeg 
  • ½ teaspoon green cardamom powder

Whole Garam Masala 

  • 2 green cardamoms
  • 1 black cardamoms
  • 2 cloves
  • 1 cinnamon
  • 1 bay leaf
  • A pinch nutmeg

The Shahi Paste

  • 1 tablespoon poppy seeds
  • 2 tablespoons almonds (blanched) 
  • 2 tablespoons cashewnuts
  • 2 tablespoons melon seeds
  • The 9 Rattans (blanched)
  • 9 pistachio
  • 6 almonds - blanched in hot water and skin removed
  • 6 cashewnuts
  • 5 walnut halves
  • 6 pine nuts 
  • 1 teaspoon raisins 
  • 1 teaspoon watermelon seeds 
  • 1 teaspoon melon seeds 
  • 1 teaspoon sunflower seeds

16 comments for “Murg Navrattan”

  • Posted Monday, February 13, 2023 at 12:05:54 AM

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