Wednesday, October 22, 2008

Murg Navratan

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When Dheeraj (my golf buddy) and I planned to spend my last weekend in Hyderabad cooking something up, I was clueless on what to cook up. He luckily took more time to land up home thanks to a big traffic jam in the city due to the airport expo. That was enough time for me to make my cooking plans.This one has been taken from a cookbook and has been contributed by Chef Arvind Saraswat from the Taj group of Hotels. I interacted with Chef Saraswat while I was doing my Industrial Training at Taj Palace in New Delhi. I was a beginner getting initiated in the culinary arts and he was a master at that time. I was deputed to him for 2 weeks to help him out in his trials for new dishes. My only job at that time was to ensure all the mis-en-place is done and the utensils for cooking are ready.
The dish is rich and mild. It look regal and tastes regal too. Dheeraj loved it and took some home too for his wife. By the time you see this post I would have left this city and would be flying to Delhi, leaving this house, this city and the people we had grown to love and taking some wonderful memories with us.

Murg Navratan


Chicken, Cut into pieces- 1 Kg
Yogurt - 1.5 Cups
Ghee - 3/4 Cup
Whole garam masala- 2 Spoonfuls
Onion Paste - 1.5 Cup
Ginger-green chili paste - 2 Tblsp
Green Chilies, chopped finely - 2
Turmeric- 1/4 Tsp
Red Chili Powder - 2 Tsp
Cream - 1/2 Cup
Green Cardamom Powder - 3/4 Tsp
Mace Powder - 3/4 Tsp
Poppy Seeds - 2 Tblsp
Almonds, blanched and skinned - 1/4 Cup
Cashewnuts - 1/4 Cup
Melon Seeds - 2 Tblsp
Pistachios - 10

1. Marinate chicken pieces in whisked yogurt and salt.
2. Soak poppy seeds in water for 30 minutes. Make a paste out of poppy seeds, blanched almonds, cashewnuts, melon seeds and water.
3. Heat ghee in a large pan. Add in the whole garam masala and saute.
4. As the garam masala starts to crackle, add in the onion paste. Saute for 5 minutes.
5. Add in the ginger and green chili paste. Saute for a minute.
6. Add in turmeric & red chili powder dissolved in 2 Tblsp of water. This will prevent the powder from burning.
7. Bhunno for 2-3 minutes. Add in green chillies and saute for a minute.
8. Add the chicken along with the marinade. Put in 2 cups of water and bring to a boil.
9. Simmer till chicken is tender.
10. Add in the poppy seeds, melon seeds, cashew & almond paste. Mix well and bring to a boil.
11. Add cream and stir. Sprinkle the cardamom & mace powder on top.
12. Add salt to taste. Add in half the pistachios. Cook till gravy thickens and the fat comes to the surface.
13. Serve hot garnished with pistachios.


Happy cook said...

Well so next post from you will be from delhi then.
The chicken looks yummy delicous.
Love the colour

Anonymous said...

Chef - How about a nice Lucknowi biryani with the fragrance of ittr and also the technique for making it. You have a wonderful blog and I will be a regular visitor now...AAP

Anonymous said...

very useful post. I would love to follow you on twitter.

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