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ADRAKI MURGH (GINGER CHICKEN)

After a few days of cooking simple vegetarian food, my kids start longing for some non vegetarian food and I always end up pampering their taste buds. This time it was with Ginger Chicken, I adapted the recipe from cubesnjuliennes.com by Farrukh, which had the recipe for ginger mutton. This turned out really good with chicken too.

Adraki Murgh1

This is what you’ll need

Chicken:  1 (cut into medium sized pieces, approx 8 to 10)

Onions: 4 (finely chopped)

Ginger garlic paste: 3tsp

Yoghurt: 3/4 cup (whipped)

Poppy seeds: 1½tsp

Sesame seeds: 1½tbsp

Coriander seeds: 1tbsp

Cinnamon: 1″ piece

Black pepper corns: 8-10

Turmeric powder: ½ tsp

Red Chillies: 1tsp (preferably Kashmiri Chillies, crushed)

Garam masala: 1tsp

Ginger: 1tbsp (finely chopped)

Green chillies: 3 (slit)

Curry leaves: Few

Lemon juice: 1tsp

Ginger juliennes: 1tbsp

Oil: 2tbsp

Warm water: 1 cup

Salt as required

Let’s get cooking

1. Dry roast the sesame seeds, poppy seeds and coriander seeds.  Cool and grind it to a fine powder.

2. Heat the oil in a pan. Add cinnamon, black pepper corns and onions. Fry till onions are soft and translucent.

3. Add the chicken and sauté well on high heat for 2 minutes.

4. Reduce the heat and add ginger-garlic paste, turmeric along with the crushed red chillies.

5. Slowly add whipped yoghurt and stir continuously till it gets mixed well (This will avoid curdling of the yoghurt). Let it cook for 3-4 minutes or till oil starts separating.

6. Add the garam masala powder and the above roasted ground masala powder.

7. Add salt, chopped ginger and a cup of warm water.  Cover and cook until the chicken becomes tender.

8. Finally add the curry leaves, lemon juice, slit green chillies, ginger juliennes and cook for a minute on high heat.

9. Dish out, garnish with coriander leaves and serve hot with roti or rice.

adraki murgh

Approximate preparation and cooking time: 1 hour

Serves: 6

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