Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of India! This Adraki Chicken Ginger Curry is not just a meal, it's an experience that combines the warmth of aromatic spices, the richness of tender chicken, and the bold kick of fresh ginger. Whether you're a spice lover or someone looking to explore authentic Indian cuisine, this recipe promises to deliver a restaurant-quality dish right in your own kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken, cut into pieces
- 2 onions, sliced
- 2 tablespoons ginger-garlic paste
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 3 tablespoons oil
- Fresh coriander for garnish
Instructions
- Prepare ingredients by washing and cutting chicken into medium-sized pieces. Finely slice onions and puree tomatoes.
- Heat oil in a large heavy-bottomed pan or kadai over medium heat. Add sliced onions and sauté until golden brown and caramelized, approximately 8-10 minutes.
- Add ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears and the mixture turns light golden.
- Introduce chicken pieces and cook on high heat for 5-6 minutes, stirring occasionally to seal the meat and prevent sticking.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly to coat chicken evenly with spices.
- Pour in tomato puree and mix well. Reduce heat to medium-low and cover the pan. Cook for 15-20 minutes, stirring occasionally.
- Check chicken for doneness - meat should be tender and easily pierced with a fork. If needed, add small amounts of water to prevent burning.
- Sprinkle garam masala and cook for an additional 2-3 minutes to enhance flavors.
- Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or naan bread.
Tips
- Use fresh ginger-garlic paste for the most intense flavor - homemade is always better than store-bought.
- Caramelize the onions slowly to build a deep, rich flavor base for your curry.
- Cook chicken on high heat initially to seal in the juices and prevent it from becoming tough.
- Keep the heat at medium-low while simmering to ensure the chicken cooks evenly without burning.
- Don't rush the cooking process - allowing the spices to blend and develop will significantly enhance the overall taste.
- If you prefer a thicker gravy, you can add a tablespoon of tomato paste or reduce the sauce by cooking a few extra minutes.
- Fresh coriander is key for garnishing - it adds a bright, fresh finish to the rich curry.
- Serve immediately with hot steamed rice or fresh naan to soak up all the delicious gravy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 85mg
