Adaraki Murgh
Chicken cooked with Ginger and spices
Recipe by VIKRAM SINGH of unnao, IN
delicious chicken curry with strong flavors of spicy ginger
Ingredients
non vegetarian
4 servings
- 1 kg Chicken
- 50 g Gram flour
- 100 g Ginger paste
- 50 g green chilli paste
- 25 g Kashmiri mirch
- 2 tsp turmeric
- 2 Tomatoes, Chopped
- 2 tsp ground Coriander
- 2 tsp Ground Cumin
- ½ tsp ground Cinnamon
- 2 bay leaves
- 1 tsp Chat Masala
- 1 tsp Ground Fennel Seeds
- ½ tsp Ground Cloves
- mint leaves
- Coriander Leaves
- Yoghurt
Directions
- first of all wash the chicken nicely and make sure that you have chosen the medium size of chicken pieces.
- Now take a pan and add half of the yogurt 1/4 of the ginger paste, chopped mint leaves and all the spices apart from Turmeric, kashmiri mirch, fennel seeds ground and gram flour. slit the chicken n two places nicely apply the marination made in pan and leave in a cool and dry place so that the chicken can avail the marination properly. you can leave it for half an hour.
- On a side take a pan and add rest of the yogurt, gram flour and rest of the spices along with ginger paste. do not add chat masala as it gives a bitter taste when burn. now apply that mixture on chicken pieces thoroughly and add a little oil to give a nice glaze. take a skewer and put chicken on it place in tandoor on a medium flame and cook it for 10 to 15 minutes take it out. garnish with ginger Julien and coriander leaves. YOU CAN ALSO SERVE WITH GRAVY. in this case do not cook chicken fully cook only till 75 %
- for gravy take oil in a pan add chopped tomato little onion paste and wait until it gets brown now add chicken and mix it nicely. when you see gravy is getting thicker add some lemon juice and water cook for 10 minutes and it is ready. serve with Naan or paratha.