Need a Murg Adraki Recipe? Here it is.
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Murg Adraki Recipe from India that’s not only quick but, can be easily made at home. The Murg Adraki recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Murg Adraki recipe at home is an easy way to get a delicious meal.
Here is the Authentic Murg Adraki Recipe:
1 kg chicken pieces of your choice (with or without bones and skin)
4 tbsps fresh yogurt
2 tbsps coriander powder
2 tbsps cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1″stick of cinnamon
4 pods green cardamom seeds removed
8 black peppercorns
1 large bay leaf
1 star anise
1 tsp mace powder
1 large onion chopped very fine
2 medium tomatoes chopped fine
1/2 cup water
Salt to taste
4″piece of ginger cut into julienne
3-4 tbsps vegetable/ canola/ sunflower cooking oil
Chopped fresh coriander to garnish
1. Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool.
2. Grind the spices to a fine powder and mix with the other powdered spices. Keep aside.
3. Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and keep aside for 30 minutes.
4. About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy.
5. Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides.
6. Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
7. Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy has dried up.
8. Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Parathas and a green salad.