Murgh Navrattan ||| Recipe from Prashad Masters Book


Ironies are good and sometimes they are damn delicious! I have never ordered a “Navrattan” dish while eating out but even then i decided to cook this dish as it sounded & looked so delicious and I am so happy that it came out so superb.

The recipe was taken from the Prashad Cooking with Indian Masters  Book in the Handi Segment and it is a recipe of Chef Arvind Saraswat. You got to order this recipe without fail. It is considered as the best Indian recipe Book since so many years. You can order it at Flipkart here: Prashad Cooking with Indian Masters

It was mild, mellow, flavourful, creamy, luscious, devoid of multiple spices or chilli and yet mighty delicious! It was just about the best dish I have ever cooked…do give it a shot folks…


1 kg Chicken (I got the meat of 2 birds)
1.5 cups Yoghurt
5 tbsp Desi Ghee
Whole Garam Masala (5 Green Cardamoms, 2 Black Cardamoms, 6 cloves, 1 stick Cinnamon & 2 Bay Leaves)
3 medium sized onions
10 grams ginger
4 green chillies
1/2 tsp turmeric
2 tsp red chilli powder
1/2 cup cream
1/2 tsp cardamom powder
Salt as per taste

The Shahi Paste:
2 tbsp Poppy Seeds
1/4 cup Almonds
1/4 cup Cashewnuts
2 tbsp melon seeds


CHICKEN: Clean, and cut into medium pieces.
MARINATION: Whisk Yoghurt in a big bowl with the salt and marinate the chicken for 2 hours
VEGETABLES: Peel, wash and thinly slice the onions. Peel, scrape and chop the ginger. Remove stems, wash, deseed and finely chop the green chillies.
THE SHAHI PASTE: Soak the poppy seeds for 30 minutes in water. Blanch the almonds in warm water for 30 minutes and remove the skin. Bhunno the Cashews and Melon Seeds. Make a fine paste in a blender by adding 1/2 cup water.
THE GARNISH: Blanch the almonds, walnut, raisins and melon seeds in water and keep aside.


1. Heat ghee in a handi, add the whole garam masala, let it splutter for 30 seconds and bhunno the onions till they are golden brown.

2. Add the ginger and green chillies, bhunno for 3-4 minutes, add turmeric & red chilli powder dissolved in 2 tbsp water so that they don’t burn and ruin the masala. Bhunno some more till you get the magical colour – a combo of red, yellow and brown!

3. Add the marinated chicken and 1 cup water, bring to a boil, cover and simmer for 30 minutes.

4. Add the shahi paste and 1 cup water, bring to a boil, cover and simmer for 20 minutes until the ghee comes to the surface and you get the rich aroma in your nostrils. Add the cream, stir and cook for another 5-7 minutes while covered.

5.  Sprinkle the cardamom powder, garnish and serve with hot tawa rotis.


6. Thanks Chef Arvind Saraswat and then me later.

7. Don’t forget to buy the Prashad Masters Book if you still haven’t ordered!

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

Leaving without a comment? now that's cruel!