Adraki murg is a traditional preparation in Hyderabadi cuisine. The recipe I describe in this post is a quick version that is perfect for a weekday meal when you are in a mood of something creamy and delicate but speedy at the same time.
It is loaded with taste of fresh ginger and subtly spiced with a creamy base of yogurt. Works perfectly well with a bowl of basmati rice or roti’s. I love to eat this dish with a bowl of natural yogurt, sliced and lemon drizzled red onions and basmati rice.
I hope you enjoy this dish as much as I do!
Preparation time: 10 minutes
Cooking time: 20 minutes
450 gms of boneless chicken thigh – cubed into medium size pieces ( You can also use chicken on bone)
1 large onion – made into a paste using a grinder, or finely chopped
3 tsp of fresh ginger cut into thin strips
4 tbsp low fat natural yogurt
1 tsp coriander powder
Half tsp turmeric powder
Half tsp red chilli powder
Half tsp Kashmiri chilli powder
1 large bay leaf
2 inch stick cinnamon
2 tbsp oil
Salt to taste
Heat oil in a heavy pan. Add the whole spices – bay leaf and cinnamon. Sauté the whole spices in hot oil for a few seconds and add the onion paste.
Stir fry the onions in oil on medium heat until the onions turn translucent. If the onions stick to the pan, just add a quick splash of water. Once the onions, are ready, add the ginger strips. After a few seconds, add the chicken pieces.
Whisk the yogurt along with the powdered spices – turmeric, coriander, and red chilli powder. Add salt to taste.
Once the chicken is almost done, add the yogurt to the pan. Keep the pan on low heat at this time. Cook for 3-4 minutes on low heat. You should be able to see the oil separate on the sides of the pan once the chicken is cooked with the base of onions and yogurt. Now add a pinch of Kashmiri red chilli powder. Leave the pan on low heat for a minute or two.
The dish is now ready. Garnish with thin ginger strips and fresh coriander. Serve with rice, naan or roti’s.