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))
A classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
Aromatic Ginger Chicken Gravy with perfectly spiced Veg Hakka Noodles – a warming, soul-satisfying comfort food.
This indo_chinese dish is perfect for dinner. With 668.6500000000001 calories and 41g 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.
333cal
9gprotein
47gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
