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

Chicken Navratan Recipe Card

Chicken Navratan

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.

For more recipes related to Chicken Navratan checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Dum Murgh, Jerk Chicken, Coorg Style Dry Chicken, Spiced Shredded Chicken.

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.