|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 4g||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.|
Adraki Murg is a classic North Indian recipe of ginger-flavored chicken. In the Indian language, "adraki" means ginger and "murg" means 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 and then stir-fried together with onions and tomatoes. Later, the ginger is added, creating a comforting and creamy dish whose aroma is 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.
- 1-inch stick of cinnamon
- 5 cloves
- 4 pods green cardamom, seeds removed
- 8 black peppercorns
- 1 large bay leaf
- 1 star anise
- 2 tbsp. coriander powder
- 2 tbsp. cumin powder
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. mace powder
- Salt to taste
- 1/4 cup fresh yogurt
- 2 1/4 lbs. (1 kg.) chicken pieces of your choice (with or without bones and skin)
- 3 to 4 tbsp. vegetable, canola or sunflower cooking oil
- 1 large onion, chopped very fine
- 2 medium tomatoes, chopped fine
- 1/2 cup water
- 4-inch piece of ginger, julienned
- Chopped fresh coriander to garnish
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.
Grind the spices into a fine powder and mix with the other powdered spices. Put aside.
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 keep aside for 30 minutes.
About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium heat. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy.
Add the chicken and marinade and stir-fry for 10 minutes until the chicken is browned on all sides.
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.
Remove the cover, add the ginger (keep a little aside for garnishing), stir and increase the heat to medium. Cook like this (checking and stirring every 2 to 3 minutes) until most of the gravy has dried up.