Adraki Murgh Recipe
Adraki Murgh
Indian Ginger Chicken
Submitted By: Taz
Ingredients:
¼ Cup Cooking Oil (Tel) - can use canola, grape seed, sunflower, or avocado oil
2 Medium Red Onions (Pyaz) - small chopped
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
2 inch piece Fresh Ginger (Adrak) - grated into a paste
2 lbs Boneless/Skinless Chicken* (Murgh) - cut into bite sized pieces
½ tsp Kosher Salt (Namak) - or to taste
1 tsp Red Chile Powder (Lal Mirchi)
½ tsp Turmeric Powder (Haldi)
½ tsp Cumin Powder (Jeera Podi)
½ tsp Coriander Powder (Dhania Podi)
¼ tsp Fresh Ground Black Pepper (Kali Mirch)
4 Roma Tomatoes (Tamatar) - small chopped
1 inch piece Fresh Ginger (Adrak) - peeled and julienned
1 Fresh Green Chile (Hari Mirch) - seeded and julienned
½ Cup Plain Yogurt (Dahi)
-OPTIONAL GARNISH-
1 inch piece Fresh Ginger (Adrak) - peeled and julienned
1 Fresh Green Chile (Hari Mirch) - seeded and julienned
1 Tbs Fresh Coriander Leaves (Dhania Patta) - chopped
Preparation:
- Heat oil in a large heavy bottomed pot, wok, or kadahi over medium heat until shimmering - Once oil is hot, add the onion and sauté until nicely browned (apx 10 minutes)
- Add the grated ginger and garlic and continue to sauté for an additional 2 minutes
- Add the chicken pieces and continue to sauté for 8 minutes
- Add the salt, red chile powder, turmeric, cumin, coriander powders, and pepper to the dish and thoroughly combine
- Add the tomatoes and allow to cook (stirring regularly) until they break down into a pulp (apx 8-10 minutes)
- Add the julienned ginger and green chile and thoroughly combine
- Reduce heat to low – Stir in the yogurt and allow to cook (stirring frequently) until everything is cooked through and thickened (apx 8-10 minutes)
- Transfer to a serving dish, garnish as desired and serve hot with steamed rice, chapatti or naan, or as part of a larger Indian meal
* Can use either White or Dark Meat
