Recipe for Murgh Adrakwala (Ginger Chicken)

Ingredients: 4 chicken leg pieces1/2 cup yogurt1/4 cup refined oil1/4 cup cashew nuts2 tomatoes-chopped 2 onions-chopped 2 garlic flakes-chopped 3 tbsp ginger-chopped 1 tsp Kashmiri red chillie powder1/2 tsp fennel powder1/2 tsp cumin powder2 tbsp lime juice mustard powder-a pinch1/4 cup sesame seed oil

Method:
Boil the half the cashew nuts along with half the onions. When the cashew nuts are cooked drain the liquid and cool. Fry the reaming cashew nuts in the oil till light brown in color. Drain and keep aside. Grind the garlic and the ginger to a fine paste in a blender adding a little water. Grind the cashew nuts and the onions to a fine paste in a blender. Keep aside. In a basin place the chicken pieces and add the yogurt, onion-cashew paste, garlic ginger paste, cumin powder, fennel powder , lime juice, salt and the red chilly powder. Mix thoroughly and keep aside for 3 hours. Heat the oil in a kadai. Add the tomatoes and fry over a medium flame for a minute. Add the chicken pieces ,the marinate (the liquid remaining in the basin) and very little water and cook the chicken over a low flame till the chicken is cooked and there is no gravy remaining. Remove from the flame and serve hot garnished with the fried cashew nuts.

Recipe By: Niru Gupta (Indian)


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