Spicy chicken garnished with dry fruits (Murg Navrattan Korm recipe
ingredients
750 g (26 oz) Chicken, cut into 8 pieces
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 1/2 tbsp (50 g) 1 3/4 oz Unsaited butter
1 Bay leaf (tej patta)
5 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
10 Green cardamom (choti elaichi)
1 cup (120 g) 4 oz Onions, grated
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
1 tbsp (15 g) Almond (badaarri) paste
Salt to taste 4 tbsp (120 g) 4 oz Yoghurt (dahi), whisked
1 cup (/200 ml) 7 fl oz Cream
3 Green chillies, slit into half
1 tsp (2 g) Mace (javitri) powder
3 drops Vetivier (kewda) essence
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 1/2 tbsp (50 g) 1 3/4 oz Unsaited butter
1 Bay leaf (tej patta)
5 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
10 Green cardamom (choti elaichi)
1 cup (120 g) 4 oz Onions, grated
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
1 tbsp (15 g) Almond (badaarri) paste
Salt to taste 4 tbsp (120 g) 4 oz Yoghurt (dahi), whisked
1 cup (/200 ml) 7 fl oz Cream
3 Green chillies, slit into half
1 tsp (2 g) Mace (javitri) powder
3 drops Vetivier (kewda) essence
For the garnishing:
2 tbsp (30 g) 1 oz Almonds, peeled
2 tbsp (30 g) 1 oz Cashew nuts (kaju)
2 tsp (10 g) Hazel nuts
1 tbsp (15 g) Pistachios (pista)
1 tbsp (10 g) Raisins (kishmish)
2-3 tsp Black cumin (shahi jeera) seeds, roasted, powdered
a few strands Saffron (kesar), soaked in 2 tsp warm milk
1 tsp (6 g) Ginger, fresh, julienned
2 - 3 Mint (pudina) leaves, fresh
2 tbsp (30 g) 1 oz Cashew nuts (kaju)
2 tsp (10 g) Hazel nuts
1 tbsp (15 g) Pistachios (pista)
1 tbsp (10 g) Raisins (kishmish)
2-3 tsp Black cumin (shahi jeera) seeds, roasted, powdered
a few strands Saffron (kesar), soaked in 2 tsp warm milk
1 tsp (6 g) Ginger, fresh, julienned
2 - 3 Mint (pudina) leaves, fresh
method
1. Heat the oil and butter in a pan; add bay leaf, cinnamon sticks, cloves, and green cardamom; saute on medium heat until they begin to crackle.
2. Add onions and saute for a few minutes. Add ginger-garlic paste, turmeric powder, red chilli powder, almond paste, salt, and yoghurt. Cook on medium heat for 5 - 10 minutes until the oil separates from the mixture.
3. Add chicken, stir and cook on medium heat for about 25 minutes, till the chicken is tender.
4. Stir in cream, green chillies, mace powder, and vetivier essence.
5. Fry all the dry fruits in butter; add black cumin powder and saffron; mix well. Garnish the dish with the dried fruit mixture. Top with ginger and mint leaves.
2. Add onions and saute for a few minutes. Add ginger-garlic paste, turmeric powder, red chilli powder, almond paste, salt, and yoghurt. Cook on medium heat for 5 - 10 minutes until the oil separates from the mixture.
3. Add chicken, stir and cook on medium heat for about 25 minutes, till the chicken is tender.
4. Stir in cream, green chillies, mace powder, and vetivier essence.
5. Fry all the dry fruits in butter; add black cumin powder and saffron; mix well. Garnish the dish with the dried fruit mixture. Top with ginger and mint leaves.
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