Ginger Chicken Dish|Ginger Chicken Masala|Ginger Chicken Curry Dish|Adraki Murgh|Chicken Curry Dish|Ginger Chicken Gravy Dish|Dhaba Style Ginger Chicken|Chicken Gravy

Active Ingredients for Spice Consumes Home Chicken Curry:

( Tsp- Teaspoon; Tablespoon- Tablespoon )

– Chicken – 500 gms. (with bones).

Entire 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 Components:.
– Onions sliced- 2 medium (150 gms).
– Ginger Julienned- 2 tablespoon( 20 gms)+ for garnishing.
– Green Chillies, sliced- 3.
– Tomato purée- 3 tablespoon (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.
– Usage readymade tomato purée/ paste for this dish. In case not available, you can mix 2 medium fresh red tomatoes and use that rather.
– Make a paste of the cashew nuts. To do that include 10-12 cashew nuts in a grinder/blender and dry grind it into a powder. Now add 3-4 tbsp water and mix again into a smooth paste.
– As the curry gets nearly prepared, dry roast the Kasuri Methi for around 30 secs and leave it to cool. Now crush it lightly with your hand.

Process:.

– Heat 3 tablespoon oil in a kadhai and add the entire spices. Give a stir and after that add the chopped onions.
– Fry on medium heat for around 6-7 minutes till soft and then include 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 minutes till the colour of the chicken changes.
– Now add all the spice powders other than Kashmiri Chilli Powder, salt, mix and include a splash of water. Fry on low heat for around 3-4 mins. till oil separates.
– Now include 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.
– Include 150-200 ml water, give a mix and cover and cook on low heat for around 15 minutes till chicken is tender.
– Now get rid of the cover and add dry roasted and powdered Kasuri Methi and balance julienned ginger.
– Offer a mix and simmer for around 2-3 mins.
– Last but not least garnish with some more julienned ginger and chopped Green chillies.
– Serve with roti or rice.

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