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Adraki Murg

User Rating 4 Star Rating (1 Review)

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Serve this seriously tasty dish with hot Chapatis or Parathas and a green salad.

Prep Time: 40 minutes

Total Time: 40 minutes

Ingredients:

  • 1 kg chicken pieces of your choice (with or without bones and skin)
  • 4 tbsps fresh yogurt
  • 2 tbsps coriander powder
  • 2 tbsps cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1"stick of cinnamon
  • 5 cloves
  • 4 pods green cardamom seeds removed
  • 8 black peppercorns
  • 1 large bay leaf
  • 1 star anise
  • 1 tsp mace powder
  • 1 large onion chopped very fine
  • 2 medium tomatoes chopped fine
  • 1/2 cup water
  • Salt to taste
  • 4"piece of ginger cut into julliennes
  • 3-4 tbsps vegetable/ canola/ sunflower cooking oil
  • Chopped fresh coriander to garnish

Preparation:

  • Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool.
  • Grind the spices to a fine powder and mix with the other powdered spices. Keep 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 flame. 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 till the chicken is sealed and browned on all sides.
  • Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
  • Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy has dried up.
  • Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Parathas and a green salad.
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member Kuldip.Singh

Every since I started using this receipe, I have made it many times. It turns out real good and others who tasted this preparation all love it.

17 out of 19 people found this helpful.

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