Adraki Murgh – Ginger Chicken. A traditional curry from Northern India, given an ‘Ome Made work over.
Heavy on the ginger, with a generous amount of chilli spice and a rich, deep hotel gravy. There’s even a little bit of Chinese influence going on with a splash of soya sauce and some added star anise. Not traditional maybe but helps build on those layers of flavours.
For this recipe I used ‘Ome Made B.I.R Curry Masala. It has just the right amount of base flavour for this dish. It’s a mild mix powder so can take the extra heat from the Kashmiri and dried chillies.
The recipe also uses a hotel style gravy, but you could always use a base gravy and cook BIR style.
If you don’t want to use whole spices in your gravy or haven’t got the spices you need for it, ‘Ome Made now do a handy Hotel Curry Gravy Masala. Just add to your cooked onions, and with it being ready ground the gravy can be blitzed with just a hand blender.
Adraki Murgh roughly translates as Ginger Chicken or ginger infused chicken. For this recipe the chicken is marinated in fresh ginger paste along with some turmeric and Kashmiri Chilli. This is certainly a dish to help keep those winter colds a bay!
Adraki Murgh – Fiery Ginger Infused Chicken Curry
Chicken & Marinade
- 750 g chicken breast or thigh cut into 1’’ pieces
- 1 x 3’’ piece of ginger finely grated or blitzed in a food processor or 1.5 tbsp ginger puree
- 1 heaped teaspoon of ground turmeric
- 1 heaped teaspoon of Kashmiri chilli powder or sweet paprika for less heat
- ½ tsp salt.
For The Curry
- 4 tbsp oil
- 1 teaspoon mustard seeds
- 2 star anise
- 5 dried red chillies shredded or 1 tsp of chilli flakes
- 8 – 10 cloves of garlic finely chopped or grated (Or 1.5 tbsp garlic paste)
- 1 tbsp Mild Curry Masala or Mix powder
- 3 tsp Kashmiri Chilli powder Use less if you don’t want so much heat
- 1 tbsp tomato puree diluted to passata type consistency
- 700 ml hotel gravy or you could use base sauce but you will need about 1 ltr
- 1 tbsp soya sauce
- 2 tsp tamarind concentrate
- 2 tsp sugar
- 4 – 6 fresh chillies sliced or more or less to suit your taste
- 1.5 tsp salt
- A good grind of black pepper
- 1 tbsp of fresh ginger cut in to julienne optional
- A handful of fresh chopped coriander
- Mix the marinade ingredients with the chicken and leave for at least 1 hour or up to 24 hours.
- Heat the oil in a heavy bottomed pan or karahi.
- Add the mustard seeds, star anise and dried chillies. Cook until the mustard seeds start sizzling.
- Add the garlic to the pan and cook for around 30 – 40 seconds.
- Add the Kashmiri chilli powder, stir to mix and add the curry Masala. Cook, stirring for 40 seconds.
- Add the diluted tomato puree, stir to mix and then leave to reduce to a thick paste.
- Add the chicken and stir to coat evenly with the paste. Put a lid on the pan and leave to gently cook for around 5 minutes.
- Take off the lid and add the hotel gravy (if you opt for base gravy, add little by little, reducing down as you go) cook gently for 10 minutes.
- Add the soya sauce, tamarind, sugar, chillies, salt and black pepper.
- Let cook for another 15 – 20 minutes (less if you used base sauce) or until the chicken is thoroughly cooked.
- Add the ginger julienne and coriander, stir through and let heat through for 5 minutes before serving with rice and Indian style bread.