How to make Chicken Navratan -
Chicken cooked in rich spicy gravy.
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 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
Method
Nutrition Info
Calories : 2853 Kcal
Carbohydrates : 38.2 gm
Protein : 159.8 gm
Fat : 229 gm
Other : Vitamin B12- 3.4mcg
Preparation
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.
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