As the midweek hustle sets in, I originally intended to unveil a delightful recipe for Vegetable Jalfrezi. However, a delightful surprise awaited me in the refrigerator—an abundance of fragrant ginger! This unexpected windfall prompted me to shift my culinary plans at the last minute. It seems that many of my recipes come to life due to surplus ingredients, often the result of minor mishaps from my local vegetable vendor.
Tonight, I’m excited to craft a dish that’s both aromatic and irresistibly crispy: Chicken Adraki. Thanks to the vendor’s generous blunder of sending me 250 grams of ginger instead of the 25 grams I initially ordered, I have the perfect ingredient to elevate this meal. With curry-cut chicken always stockpiled in my kitchen, this recipe is a splendid fit for the occasion.
Picture this: succulent pieces of chicken simmering in a rich, deep brown gravy, kissed by warm spices and roasted to perfection. To elevate the dish further, crisp fried onions add a delightful crunch and a layer of flavor that’s simply heavenly. This Chicken Adraki promises to be a truly satisfying experience.
If you’re in search of a dish that envelops the palate with robust flavors and pairs beautifully with aromatic basmati rice, soft naan, or flaky laccha paratha, look no further. Enjoy this delectable creation!
Prep Time – 20 minutes
Cook Time – 40 minutes
Serves – 3
Ingredients:
Chicken ( curry cut ) – 700 gms
Onion – 200 gm
Dried Kashmiri Chillies – 20 gms
Ginger ( sliced finely ) – 50 gm
Tomato – 50 gm ( blanched & roasted in oil )
Chopped Garlic – 1 tbsp
Kaju Kalmi Paste – 3 tbsp
Magaj beej paste ( Melon Seeds – roasted ) – 1 tbsp
Garlic ( chopped ) – 1 tbsp
Green Chillies ( chopped ) – 2 tbsp
Chicken Stock – 50 ml
Oil – 50 ml
Unsweetened Cream – 2 tbsp
For the Masala:
Star Anise
Cinnamon
Black Cardamom
Cloves
Cumin
Black Peppercorns
Roast the above on a dry pan and let it cool. Grind them to powder and set aside.
Instructions:
1 ) Clean the Chicken and set it aside.
2 ) Slice 100 gm or half the onions finely and deep fry them till dark brown. Drain & set aside.
3 ) Grind the remaining onions, tomatoes and set aside.
4 ) In the same oil, fry the onion and garlic paste on a high flame. Add the Kashmiri Chillies along with Magaj Beej, Garlic and green chilli and fry further.
5 ) Add the Chicken, sliced ginger ( leaving a bit for the garnish ) and the masala. Add salt and chicken stock. Cover and cook for 35 to 40 minutes till chicken is cooked and gravy is of a thick consistency. Add salt and mix well.
6 ) Remove from flame. Add the fried onions and cream and mix well. Serve hot with Roti or Rice.
