How to make Chicken Navratan -

Chicken cooked in rich spicy gravy.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Oil (ऑइल)

Cuisine : Hyderabadi

Course : Main Course Chicken

For more recipes related to Chicken Navratan checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Thai Chilli Chicken Quick Coconut Chicken Chicken Casserole - SK Khazana Pudina Murgh

Chicken Navratan

Chicken Navratan Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Navratan Recipe

  • Boneless chicken 600 grams

  • Oil 3/4 cup

  • Salt to taste

  • Oil 5 tablespoons

  • Green cardamom 3

  • Black cardamom 1

  • Clove 3

  • Cinnamon 1 inch piece

  • Bay leaf 1

  • Mace 1 blade

  • Onion sliced 3 medium

  • Ginger chopped 1 inch piece

  • Green chilli seeded and chopped 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Mace and cardamom powder 1/4 teaspoon

  • Mixed nuts chopped 2 tablespoons

  • Raisins 1 tablespoon

  • Melon seeds (magaz) 1 tablespoon



Step 1

Marinate the chicken in yogurt with a little salt for one hour, preferably in a refrigerator.

Step 2

For the masala paste, grind the poppy seeds, almonds, cashew nuts and melon seeds to a smooth paste. Heat the oil in a pressure cooker; add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace. When they begin to sizzle, add the onions and sauté till golden brown. Add the ginger and green chillies, stir well and add the turmeric powder and chilli powder mixed with two tablespoons of water.

Step 3

Continue to sauté for two minutes; add the marinated chicken and the marinade. Add one cup of water and seal the cooker with the lid. Cook over medium heat till the pressure is released twice (two whistles). Remove the lid when the pressure has reduced completely and stir in the ground paste. Cook till the oil separates.

Step 4

Sprinkle the mace-cardamom powder and serve, garnished with mixed nuts, raisins and melon seeds.
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.