Adraki Murg: Ginger Chicken

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 06/2/22
Indian Curry Meal
Oko_SwanOmurphy / Getty Images
Prep: 40 mins
Cook: 90 mins
Total: 2 hrs 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
450 Calories
26g Fat
7g Carbs
47g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 450
% Daily Value*
Total Fat 26g 33%
Saturated Fat 5g 26%
Cholesterol 199mg 66%
Sodium 279mg 12%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 47g
Vitamin C 11mg 54%
Calcium 86mg 7%
Iron 4mg 21%
Potassium 675mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Adraki murg (ginger chicken) is a classic North Indian recipe of ginger-flavored chicken. This recipe combines a variety of spices, some of which you toast while whole and then grind into a fine powder. A spice grinder is ideal for this, but if you don't have one, you can use a clean coffee grinder or food processor. 

The flavors of India, such as cardamom, star anise, coriander, and turmeric, are mixed into a cooling yogurt, used to marinate the chicken, which is then stir-fried with onions and tomatoes. Afterward, the ginger is added, creating a comforting and creamy dish with an aroma sure to lure the whole family to the table. 

Serve this seriously tasty dish with hot chapatis (soft Indian flatbread) or parathas (pan-fried Indian flatbread) and a green salad.

Ingredients

  • 1 (1-inch) stick cinnamon

  • 5 cloves

  • 4 pod green cardamom

  • 8 whole peppercorns

  • 1 leaf bay leaf

  • 1 pod star anise

  • 2 tablespoons coriander

  • 2 tablespoons cumin

  • 1/2 teaspoon turmeric

  • 1 teaspoon chili powder

  • 1 teaspoon mace

  • Salt, to taste

  • 1/4 cup plain yogurt

  • 2 1/4 pounds chicken pieces

  • 3 to 4 tablespoons vegetable oil

  • 1 large onion

  • 2 medium tomatoes

  • 1/2 cup water

  • 1 piece ginger

  • 1/4 cup fresh cilantro

Steps to Make It

  1. Heat a shallow frying pan over medium heat and gently roast the whole spices until aromatic. Stir often to prevent scorching. When done, remove from heat and allow to cool.

  2. Grind the spices into a fine powder and mix with the other powdered spices. Put aside.

  3. Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and put aside for 30 minutes.

  4. About 10 minutes before the marinating time is up, heat the oil in a deep pan on medium heat. Add the onions and fry until they are pale golden in color. Now add the tomatoes and fry until they are pulpy.

  5. Add the chicken and marinade and stir-fry for 10 minutes until the chicken is browned on all sides.

  6. Add the 1/2 cup water, stir, and cover the pan. Reduce the heat to simmer and cook until the chicken is almost done, about 10 minutes.

  7. Remove the cover, add the ginger (keep a little aside for garnishing), stir and increase the heat to medium. Stir every 2 to 3 minutes until most of the sauce has reduced.

  8. Turn off heat and garnish with the remaining ginger and chopped cilantro.