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))
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
Aromatic ginger chicken with burnt garlic fried rice - a soul-satisfying, energy-giving meal!
This indo_chinese dish is perfect for dinner. With 1140.24 calories and 46.92g 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.
805cal
15gprotein
155gcarbs
12gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
