MURG ADRAKI / ADRAKI MURG

Adraki Murg is  a tangy Chicken recipe of North India. Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Saute it , fry it, bake it, steam it –eat it yhe way you want. The warmth and fragrance of ginger [adrak] is at the heart of this classic North Indian dish. Ginger is one of the key ingredient in the Indian curries and I picked a special ginger flavoured  dish today to impress my husband. I am very to share with you all that he likes it a lot. I also hope you like the recipe and once again request you all if you liked then do not forget to comment in the comment box. Served this murg adraki with lachha paratha and  a green salad.

INGREDIENTS:

1 kg Chicken Pieces of your choice (with/without bones)

4 tablespoon Fresh Yogurt

2 tablespoon Coriander Powder

2 tablespoon Cumin Powder

½ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1” Stick of Cinnamon

5 Cloves

4 Pods Green Cardamom Seeds Removed

8 Black Peppercorns

1 Large Bay Leaf

1 Star Anise

1 teaspoon Mace Powder

1 Large Onion Chopped very fine

2 Medium Tomatoes Chopped fine

½ Cup Water

Salt to taste

4” Piece of Ginger cut into Juliennes

3-4 tablespoon Vegetable/Sunflower/Canola oil

Chopped Fresh Coriander to garnish

METHOD:

STEP 1 – Heat a flat pan on a medium flame and gently roast the whole spices till aromatic.

STEP 2 – Stir often to prevent scorching. When done, remove from fire and allow to cool. Grind the spices to a fine powder.

STEP 3 – Mix the powdered spices with the yogurt in a large mixing bowl with the chicken pieces.

Blend all ingredients and mix well and coat the chicken pieces with the masala.

STEP 4 – Cover and keep aside for 30 minutes.

STEP 5 – About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame.

STEP 6 – Add the onions and fry till they are pale golden in colour.

Now add the tomatoes

and fry till they are pulpy.

STEP 9 – Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides.

STEP 10 – Add the water [1/2 cup], stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done. [it takes 25-30 minutes]

STEP 10 – Remove the cover now add the ginger cut in juliennes  [keep a little aside for garnishing]. Stir and increase the flame to medium. Cook like this [checking and stirring every 2-3 minutes] till most of the gravy has dried up.

STEP 11 – Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot chapatis or parathas and a green salad.

Serve this yummy and tasty murg adraki with chapatti, naan or any paratha and enjoy. Or you may use this as a side dish or starter with your meal.