Spicy chicken garnished with dry fruits (Murg Navrattan Korm
Ingredients
- 26 oz Chicken cut into 8 pieces
- 3 tbsp Vegetable oil
- 2 1/2 tbsp Unsaited butter
- 1 Bay leaf tej patta
- 5 Cinnamon dalchini, 1 inch sticks
- 6 Cloves laung
- 10 Green cardamom choti elaichi
- 4 oz Onions grated
- 2 tbsp Garlic lasan paste
- 2 tbsp Ginger adrak paste
- 1 tsp Turmeric haldi powder
- 2 tsp Red chilli powder
- 1 tbsp Almond badaarri paste
- Salt to taste
- 4 oz Yoghurt dahi, whisked
- 7 floz Cream
- 3 Green chillies slit into half
- 1 tsp Mace javitri powder
- 3 drops Vetivier kewda essence
for the garnishing:
- 2 tbsp Almonds peeled
- 2 tbsp Cashew nuts kaju
- 2 tsp Hazel nuts
- 1 tbsp Pistachios pista
- 1 tbsp 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 Ginger fresh, julienned
- 2 - 3 Mint pudina leaves, fresh
Instructions
- 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.
- 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.
- Add chicken, stir and cook on medium heat for about 25 minutes, till the chicken is tender.
- Stir in cream, green chillies, mace powder, and vetivier essence.
- 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.
Calories: 719 kcal
Carbohydrates: 26 g
Protein: 24 g
Fat: 60g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 160 mg
Sodium: 298 mg
Potassium: 629 mg
Fiber: 9 g
Sugar: 5 g
Vitamin A: 1524 IU
Vitamin C: 12 mg
Calcium: 212 mg
Iron: 4 mg