Tender chicken pieces simmered in a zesty, aromatic gravy dominated by fresh ginger. This North Indian classic, also known as Adraki Murgh, is wonderfully warming and pairs perfectly with naan or rice for a comforting meal.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
336cal
32gprotein
18gcarbs
15g
Ingredients
500 g boneless skinless chicken (cut into 1.5-inch pieces)
0.5 cup curd (plain, full-fat, whisked until smooth)
3 tbsp ginger paste (divided)
1 tbsp garlic paste
1.5 cup onion (finely chopped (from 2 medium onions))
Delicate parcels of finely chopped vegetables seasoned with classic Indo-Chinese flavors, all wrapped up and steamed to perfection. These light, savory dumplings are a perfect appetizer or snack, especially when paired with a tangy dipping sauce.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Ginger Chicken, Vegetable Steamed Wontons and Steamed Basmati Rice
Aromatic Ginger Chicken Gravy with melt-in-mouth wontons and rice – a protein-packed, homestyle meal.
This indo_chinese dish is perfect for lunch. With 813.74 calories and 43.67g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp kashmiri red chili powder (adjust to spice preference)
1.5 tsp coriander powder
0.75 tsp garam masala
1.25 tsp salt (divided, or to taste)
1 cup water (warm, or as needed)
2 tbsp coriander leaves (freshly chopped, for garnish)
1 inch ginger (cut into fine juliennes, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 2 tablespoons of ginger paste, 1 tablespoon of garlic paste, turmeric powder, Kashmiri red chili powder, and 1 teaspoon of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Gravy Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté patiently for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the color and flavor of the gravy.
3
Cook the Masala
Add the remaining 1 tablespoon of ginger paste and the slit green chilies. Sauté for 1 minute until fragrant.
Stir in the tomato puree, coriander powder, and the remaining 0.25 teaspoon of salt.
Cook the masala for 5-7 minutes, stirring frequently, until it thickens and you see oil separating from the mixture at the edges.
4
Sauté and Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high.
Sauté for 5-6 minutes, stirring continuously. This process, known as 'bhunao', sears the chicken and cooks down the yogurt, preventing a raw taste and developing a rich flavor.
Continue cooking until the chicken is lightly browned and the masala clings to the pieces.
5
Simmer the Curry
Pour in 1 cup of warm water and stir well to combine everything, scraping any bits from the bottom of the pan.
Bring the gravy to a boil, then reduce the heat to low.
Cover the pan and let it simmer for 12-15 minutes, or until the chicken is tender, fully cooked, and the gravy has thickened to your liking.
6
Finish and Garnish
Turn off the heat and stir in the garam masala powder.
Cover the pan again and let the curry rest for 5 minutes to allow the flavors to meld.
Garnish with fresh chopped coriander leaves and ginger juliennes before serving.
Serve hot with naan, roti, or steamed basmati rice.
216cal
7gprotein
35gcarbs
5gfat
Ingredients
24 pcs Wonton Wrappers (square or round)
1 cup Cabbage (finely chopped)
0.5 cup Carrots (finely grated)
0.5 cup Capsicum (finely chopped)
0.25 cup Spring Onion Greens (chopped)
1 tsp Ginger (finely minced)
2 pcs Garlic Cloves (finely minced)
4 tbsp Soy Sauce (low sodium recommended)
0.25 tsp White Pepper Powder
0.5 tsp Salt (adjust to taste)
1 tbsp Vegetable Oil
1 tbsp Rice Vinegar
0.5 tsp Sesame Oil (toasted)
1 tsp Chili Sauce (e.g., Sriracha)
0.5 tsp Sugar
0.25 cup Water (for sealing wrappers and sauce)
Instructions
1
Prepare the Vegetable Filling
Heat 1 tbsp of vegetable oil in a wok or large pan over medium-high heat.
Add the minced ginger and garlic and sauté for 30 seconds until fragrant.
Add the finely chopped cabbage, carrots, and capsicum. Increase heat to high and stir-fry for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
Remove from heat. Stir in 1 tbsp of soy sauce, salt, and white pepper powder. Mix thoroughly.
Fold in the chopped spring onion greens. Transfer the filling to a bowl and allow it to cool completely for about 15 minutes. This prevents the wrappers from becoming soggy.
2
Assemble the Wontons
Set up your wrapping station: place the bowl of cooled filling, wonton wrappers, and a small bowl of water on a clean surface.
Keep the stack of wonton wrappers covered with a damp cloth to prevent them from drying out.
Take one wrapper and place about 1 teaspoon of filling in the center. Do not overfill.
Dip your finger in the water and moisten all four edges of the wrapper.
Fold the wrapper in half diagonally to form a triangle, pressing out any air bubbles and sealing the edges firmly.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Dab a tiny bit of water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping one over the other, and press to seal. It should resemble a nurse's cap or a tortellini.
Place the finished wonton on a lightly floured tray or plate, ensuring they don't touch each other. Repeat with the remaining wrappers and filling.
3
Steam the Wontons
Prepare your steamer. Fill the bottom pot with about 2 inches of water and bring it to a rolling boil.
Lightly grease the steamer basket with oil or line it with parchment paper or cabbage leaves to prevent sticking.
Arrange the wontons in a single layer in the basket, leaving at least a half-inch of space between each one for even cooking.
Carefully place the basket over the boiling water, cover with a lid, and steam for 8-10 minutes. The wontons are done when the wrappers are translucent and the filling is heated through.
Steam in batches if necessary, checking and refilling the water in the steamer pot as needed.
4
Prepare Dipping Sauce and Serve
While the wontons are steaming, prepare the dipping sauce. In a small bowl, whisk together the remaining 3 tbsp soy sauce, 1 tbsp rice vinegar, 0.5 tsp sesame oil, 1 tsp chili sauce, 0.5 tsp sugar, and 1 tbsp of water.
Stir until the sugar is completely dissolved. Taste and adjust the seasoning if needed.
Once steamed, carefully remove the wontons from the steamer.
Serve immediately with the prepared dipping sauce on the side.
