Ginger Chicken Recipe | Ginger Chicken Masala | Ginger Chicken Curry Recipe | Adraki Murgh | Chicken Curry Recipe | Ginger Chicken Gravy Recipe | Dhaba Style Ginger Chicken | Chicken Gravy
Ingredients for Spice Eats Home Chicken Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken - 500 gms. (with bones)
Whole spices for tempering:
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2 small pieces
- Shah Jeera- 1/2 tsp
Spice Powders:
- Turmeric powder- 1/4 tsp + 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 1 tsp
- Cumin Powder-1/2 tsp
- Garam Masala Powder-1/2 tsp
- Kashmiri Chilli powder- 1/2 tsp
Other Ingredients:
- Onions chopped- 2 medium (150 gms)
- Ginger Julienned- 2 tbsp(20 gms)+ for garnishing
- Green Chillies, sliced- 3
- Tomato purée- 3 tbsp ( readymade )
- Cashew paste- 10
- Kasuri Methi, roasted and powdered - 1/2 tsp
- Salt- 1 tsp
- Oil- 3 tbsp
Preparation:
- Chop the onions, julienne the peeled ginger and slice the green chillies.
- Use readymade tomato purée/paste for this recipe. In case not available, you can blend 2 medium fresh red tomatoes and use that instead.
- Make a paste of the cashew nuts. To do that add 10-12 cashew nuts in a grinder/blender and dry grind it into a powder. Now add 3-4 tbsp water and blend again into a smooth paste.
- As the curry gets nearly cooked, dry roast the Kasuri Methi for around 30 secs and leave it to cool. Now crush it lightly with your hand.
Process:
- Heat 3 tbsp oil in a kadhai and add the whole spices. Give a stir and then add the chopped onions.
- Fry on medium heat for around 6-7 mins till soft and then add the julienned ginger. Give a mix and fry on medium heat for 2 mins.
- Now add the chicken pieces and a pinch of turmeric powder. Give a mix and fry on medium high heat for around 2 mins till the colour of the chicken changes.
- Now add all the spice powders other than Kashmiri Chilli Powder, salt, mix and add a splash of water. Fry on low heat for around 3-4 mins. till oil separates.
- Now add the Cashew paste, readymade Tomato purée/paste, Kashmiri Chilli Powder and the sliced Green chillies. Give a mix and cook on low heat for around 5-6 mins till oil separates.
- Add 150-200 ml water, give a mix and cover and cook on low heat for around 15 mins till chicken is tender.
- Now remove the lid and add dry roasted and powdered Kasuri Methi and balance julienned ginger.
- Give a mix and simmer for around 2-3 mins.
- Lastly garnish with some more julienned ginger and sliced Green chillies.
- Serve with roti or rice.
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