Chicken in ginger-flavoured tomato gravy (Adraki Murg) recipe
ingredients
600 - 700 g (22 - 25 oz) Chicken, skinned, cut into 8 pieces
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
2 tsp (4 g) Cumin seeds
Salt to taste
1 1/2 cups Tomatoes, blanched, peeled, chopped
1 1/2 tsp (7 1/2 ml) Red edible colour
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
2 tsp (4 g) Cumin seeds
Salt to taste
1 1/2 cups Tomatoes, blanched, peeled, chopped
1 1/2 tsp (7 1/2 ml) Red edible colour
For the marinade:
2 tsp (12 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
3 Green cardamom (choti elaichi), powdered
1/2 cup (100 ml) 3 1/2 fl oz Malt vinegar (sirka)
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), whisked
1 tsp (6 g) Garlic (lasan) paste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
3 Green cardamom (choti elaichi), powdered
1/2 cup (100 ml) 3 1/2 fl oz Malt vinegar (sirka)
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), whisked
method
1. Add the chicken pieces to the marinade. Mix well and keep aside for 2 hours.
2. Heat the ghee / oil in a pan; add cumin seeds and saute until they crackle. Add the chicken with the marinade and stir. Put in the tomatoes and salt and cook on medium heat until the chicken becomes tender and the gravy, thick.
3. Add the red edible colour and mix well.
2. Heat the ghee / oil in a pan; add cumin seeds and saute until they crackle. Add the chicken with the marinade and stir. Put in the tomatoes and salt and cook on medium heat until the chicken becomes tender and the gravy, thick.
3. Add the red edible colour and mix well.
serving amount
serves: 4
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