Adraki Murgh Dhaba Style Recipe
Adraki Murgh Dhaba Style
Dhaba Style Indian Ginger Chicken
Submitted By: Taz

Ingredients:

2 lbs Bone-in/Skinless Chicken Pieces* (Murgh) - ‘curry cut’

Marinade:
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
Juice of 1 Lemon (Nimbu Ras)
2 tsp Kosher Salt (Namak)

Masala (Gravy):
¼ Cup Mustard Oil (Sarson ka Tel)
4 Whole Cloves (Laung)
6 Black Peppercorns (Kali Mirch)
1 inch Cinnamon Stick (Jungli Dalchini)
2 Bay Leaves (Tej Patta)
1 Medium Red Onion (Pyaz) - small chopped
2 cloves Fresh Garlic (Leh-sun) - minced
¾ inch piece Fresh Ginger (Adrak) - grated into a paste
2 Fresh Green Chiles (Hari Mirch) - slit lengthwise
1 Cup Plain Yogurt (Dahi)
1 tsp Maida (Indian All Purpose Flour)
2 tsp Kashmiri Chile Powder (Kashmiri Mirch)
1 tsp Turmeric Powder (Haldi)
¾ tsp Garam Masala
Kosher Salt (Namak) to taste
1 inch piece Fresh Ginger (Adrak) - peeled and julienned
Juice of ½ Lemon (Nimbu Ras)
-OPTIONAL GARNISH-
1 inch piece Fresh Ginger (Adrak) - peeled and julienned
1 Tbs Fresh Coriander Leaves (Dhania Patta) - chopped

* Can Use Legs, Wings, Thighs (cut in thirds), Breasts (cut into quarters), or Any Combination

Preparation:
  1. Whisk together all the marinade ingredients in a medium bowl until thoroughly combined - Add the chicken pieces and toss to evenly coat - Cover, and allow to marinate at room temperature for 30 minutes
  2. Heat a large skillet or grill pan over high heat until just smoking - Add the chicken and sear until lightly browned (apx 2-3 minutes to a side) - NOTE: You are not cooking the chicken through just searing and adding flavor - Once seared, transfer to a bowl or baking sheet and set aside until needed
  3. Heat the oil in a large heavy bottomed pot, wok, or kadahi over medium heat until shimmering
  4. Once the oil is hot, add the cloves, peppercorns, cinnamon, and bay leaves - Stir fry for 10 seconds - Add the onion and sauté until just golden (apx 5 minutes) - Add the garlic and ginger and continue to sauté for 2 minutes - Add the green chiles and continue to sauté for 1 minute
  5. Add the grated ginger and garlic and continue to sauté for an additional 2 minutes
  6. Increase heat to high - Add the chicken pieces and fry for 3-4 minutes - Reduce heat to medium-low
  7. Whisk the yogurt and flour together and add it to the chicken mixture - Thoroughly combine - Allow to cook until oil begins to separate (apx 4 minutes)
  8. Add the Kashmiri chile powder, turmeric, garam masala, and salt to taste - Thoroughly combine - Add ½ Cup of warm water and stir to combine - Add the julienned ginger
  9. Cover and allow to cook (stirring occasionally) until chicken is cooked through (apx 10-20 minutes depending on pieces and sizes used) juices should run clear - NOTE: Add water as necessary during this process to keep from sticking and scorching
  10. Add the lemon juice and continue to cook for 1 minute
  11. Transfer to a serving dish, garnish as desired and serve hot with steamed rice, chapatti or naan, or as part of a larger Indian meal
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