Adrak Murgh Masala | Ginger Chicken
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 4" Cassia Bark (Cinnamon Stick)
- • 2 Green Cardamom Pods
- • 1 small Star Anise
- • 2-3 sliced Green Finger Chillies
- • 1/2 medium (sliced) Brown/White Onion
- • 1/2 medium (small chunked) Green Pepper
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 large (grated) Garlic Cloves
- • 4" (course grated) Ginger (fresh)
- • 2 tablespoons Tomato Paste
- • 1 tablespoon Mix Powder / Curry Powder
- • 1-2 teaspoons Chilli Powder
- • 6-8 pieces Chicken Tikka
- • 300ml Curry Base
- • 1 tablespoon Mango (puree / chutney)
- • 1/4 cup Fresh/Chopped Coriander
- • (thin slices) Ginger (fresh)
Preparation Steps
add the oil, cassia bark, cracked cardamom pods and star anise to a pan on a medium heat and allow to heat through until the hard spices start to sizzle
add in the sliced onion and allow to gently fry until the onions begin turning golden
add the finger chillies, diced green pepper, fenugreek leaves, garlic paste, ginger paste, tomato paste, mix powder and chilli powder along with a splash of base gravy to keep things from burning and fry for around 5 minutes until the oil begins to separate
turn the heat up to medium, add the meat, the rest of the curry base and the mango puree, stir through and allow to reduce
when almost at the desired consistency remove the hard spices, stir in most of the fresh chopped coriander (retaining a little to garnish) and continue to reduce to your liking