Dahiwali Adrak Shehed Murg - That eureka moment!
Ginger is one of those roots that has such a unique flavour profile. It is hot, zesty and definitely packs a nice tingle in your sinus. Yet it is sweet and warm. This ingredient is as aromatic as it is flavorful. Given this I use a lot of ginger in my recipes. Ginger comes in various shapes and forms from fresh root, dried powder, pickled sweet ginger to jams and marmalade too.
During my weekend shop I picked up a bottle of ginger reserve. I purely picked it for having it with breakfast. When I had it on a nice hot toast I don't know why but something just clicked and BOOM! This is what came to mind..
You'll need:
500-750 gms boneless chicken cubed
1 tbsp ghee
1 tsp cumin seeds
2-3 bay leaves
1 large onion finely chopped
1-2 tomatoes finely chopped
1 tbsp ginger garlic paste
3 tsp chilli powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp tamarind paste
2 tbsp ginger preserve (adrak)
1 tbsp honey (shehed)
250 gms greek yoghurt (dahi)
1 lime
Salt and pepper per taste
Marinade the chicken with salt, half of the chilli powder, lime and honey. Set that aside for 30 odd minutes.
Heat the ghee in deep pan. Add the cumin seeds and bay leaves. Once the seeds crackle, add the onion and tomato and cook it till it starts turning translucent. Now add the ginger garlic paste and the dry spices and let this cook. Once the spice dries up a bit and start sticking to the pan, add the ginger preserve in. This will deglaze the pan automatically as you stir it in. Add the chicken and once it is mixed well with the masala, add the Greek yogurt in. Stir it around on a medium flame for 3-4 minutes. Reduce the flame to a low setting and put the lid on. Let this cook on a low heat for about 20 mins or till your chicken is ready.
I wasn't able to take too many pictures as it was an impromptu recipe that I came up with while driving back but I kid you not! It was freaking awesome!
During my weekend shop I picked up a bottle of ginger reserve. I purely picked it for having it with breakfast. When I had it on a nice hot toast I don't know why but something just clicked and BOOM! This is what came to mind..
You'll need:500-750 gms boneless chicken cubed
1 tbsp ghee
1 tsp cumin seeds
2-3 bay leaves
1 large onion finely chopped
1-2 tomatoes finely chopped
1 tbsp ginger garlic paste
3 tsp chilli powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp tamarind paste
2 tbsp ginger preserve (adrak)
1 tbsp honey (shehed)
250 gms greek yoghurt (dahi)
1 lime
Salt and pepper per taste
Marinade the chicken with salt, half of the chilli powder, lime and honey. Set that aside for 30 odd minutes.
Heat the ghee in deep pan. Add the cumin seeds and bay leaves. Once the seeds crackle, add the onion and tomato and cook it till it starts turning translucent. Now add the ginger garlic paste and the dry spices and let this cook. Once the spice dries up a bit and start sticking to the pan, add the ginger preserve in. This will deglaze the pan automatically as you stir it in. Add the chicken and once it is mixed well with the masala, add the Greek yogurt in. Stir it around on a medium flame for 3-4 minutes. Reduce the flame to a low setting and put the lid on. Let this cook on a low heat for about 20 mins or till your chicken is ready.
I wasn't able to take too many pictures as it was an impromptu recipe that I came up with while driving back but I kid you not! It was freaking awesome!
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