'Adrak' means ginger in Hindi, Urdu and Punjabi. Ginger is widely used in Indian cuisine. Ginger renders its fragrant hot taste to this chicken recipe and hence the name-Adraki Murg. This chicken will be particularly liked if had on a wet, rainy day or on a cold, wintry night!
Cooking time - 30 minutes
Ingredients :
Chicken - 500 gm, cut into pieces
For the marination :
Ginger paste - 1 1/2 tbsp
Black pepper powder - 1/3 tsp
Turmeric - 1/4 tsp
Lemon juice - 1/2 [juice of half a lemon]
Salt - to taste
For the gravy:
Cumin seeds - 3/4 tsp
Onion - 3, big, finely chopped
Red chilli powder - 1/3 tsp
Tomatoes - 1 1/2, finely chopped
Coriander powder - 3/4 tbsp
Cumin powder - 1/3 tsp
Green chillies - 1- 2 slit
Ginger julienne - a little more than 1''
Coriander leaves - 1 1/2 tbsp
Coriander leaves - 1 or 2 sprigs, for garnishing
Method :
1. Marinate the chjcken pieces with ginger paste, turmeric powder, pepper powder,lemon juice and salt to taste. Keep it for 30-45 minutes.
2. Heat oil in a pan, put in the cumin seeds. When they stop spluttering, add quarter part of the chopped onions and saute for 4 - 5 minutes. Now add the remaining onions and saute for 2-3 minutes.
3. Add the marinated chicken pieces along with the marinade. Mix well.
4. Add the slit green chillies, coriander powder, cumin powder and red chilli powder. Mix well. After a minute or two add the tomatoes and salt if needed and stir.
5. Add the ginger julienne and mix well. Keep stirring occasionally till the chicken is almost done. Add the chopped coriander leaves. Mix well.
6. Transfer to a serving bowl and garnish with coriander sprigs. Serve hot with fried rice or chapatis.
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