Spicy chicken garnished with dry fruits (Murg Navrattan Korm)

Spicy chicken garnished with dry fruits (Murg Navrattan Korm

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Servings: 4
Calories: 719

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
Cuisine Indian
Ingredients Chicken
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