Adraki murgh (Ginger chicken)

I was searching a bit about different types of kebabs and Awadhi cuisine, when I came upon the name ‘Adraki murgh’ (Ginger chicken).  Instantly I decided to cook it for the week. I love ginger and aromatic spices. Therefore, this rich, spicy, aromatic dish was perfect for me. I had tasted the dish before in restaurants but never cooked on my own. I decided to add the julienned ginger along with onion and not use the ginger-garlic paste. Also, as I mostly like semi-dry preparations instead of gravies, I added the yogurt a bit earlier than usual to make the gravy on the drier side. Ghee, which gives a rich flavor, was  used instead of oil. All the aromatic spices created a perfect blend with the spiciness of ginger. I couldn’t stop eating it, and will surely cook it more often now.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves  2)

400g chicken

1 big onion

1cup yogurt

3 inch ginger

1tbsp ginger powder

1/2sp turmeric powder

1sp cumin powder

1sp coriander powder

1 pinch nutmeg powder

Green chili (according to taste)

Salt, 1sp sugar

2tbsp ghee

Spice mix

1 bay leaf

2 black cardamom

1sp whole black pepper

1 dry red chili

Few cloves

1 inch cinnamon

Little piece of mace

METHOD:

1.      Roast the ingredients of spice mix and grind. Mix the nutmeg powder in it.

2.      Finely slice the onion and julienne the ginger.

3.      Heat ghee in a wok. Add the sliced onion and 2/3 of the julienned ginger. Fry until golden brown.

4.      Add cumin, coriander, turmeric and ginger powder. Cook on medium heat until it leaves oil on sides.

5.      Add the chicken pieces and the spice mix. Add salt and a sugar.

6.      Cook on medium heat for 10 minutes.

7.      Increase heat to high. Add the yogurt.

8.      Cook until the chicken is done and the gravy is almost dry.

9.      Garnish with remaining of julienned ginger and chopped green chili.