Go Back
+ servings
Adraki Murgh - Ginger Chicken

Adraki Murgh – Fiery Ginger Infused Chicken Curry

'Ome
A hotel style curry originating from the Northern region of India. With emphasis on the ginger and, quite a helping of chilli, you may find this a fiery little curry. If you’re not so keen on heat and spice the chillies can be toned down to suit your taste or you can take them up a notch if you like it really hot. With the Soya Sauce and the Star Anise this dish takes on a little Chinese influence which, although not traditional, works really well.
No ratings yet
Prep Time 30 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine Indian
Servings 4 people

Ingredients
  

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

Instructions
 

  • 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.
Keyword Adraki Murgh, chicken curry, easy recipe, Ginger Chicken, Hotel style
Tried this recipe?Let us know how it was!