My daughters only first cousin Sumo loves spicy chicken. He told me to post a recipe which his mom (my sis in law) could make for him. Since today is Bhai-Phonta, this goes out to Sumo from his sister Pori.
Aadraki chicken is the Indian Ginger Chicken (not the more popular indo-chinese dish of the same same). As the name suggests copious quantities of ginger is used to make this spicy yet delicious dry curry.
- 2lbs. boneless chicken cut into small pieces
- 2 medium onions chopped
- 1 large tomato chopped
- 2-3 green chilies slit lengthwise
- 3 tsp. ginger paste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder (If your spice level is low use paprika powder or Kashmiri Red chili powder)
- 1 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/2 tsp. black pepper powder
- 1 lime
- 1 tsp. whole cumin seeds
- One slice of ginger cut into sticks
- 2 tbsp. chopped fresh cilantro
- 1/2 tsp. sugar
- Salt to taste
- 3-4 tbsp. oil
In a bowl take chicken pieces and add ginger paste, turmeric powder, black pepper powder, lime juice and salt.
Heat oil in a wide pan and temper it with whole cumin seeds. Once they stop sputtering add chopped onions and fry them on medium heat till the edges start becoming brown. Add green chilies and marinated chicken to it.
Add all the dry spices like coriander, cumin and chili powder. Fry the chicken on medium heat along with all the spices for five to seven minutes.
Now add sugar along with chopped tomato and ginger sticks. Keep frying till tomato melts and the chicken is cooked. In this dish we won’t use any water and the chicken will be cooked uncovered so controlling the heat is important.
Garnish with fresh cilantro, green chilies and ginger sticks. Serve with hot chapatis or paranthas.