Ginger Chicken Curry | Adraki Murgh
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 6-8 servings
  • Chicken – 1 kg, skinless & bone-in, cut into medium curry-sized pieces
For marinating chicken:
  • Ginger paste – 2 tbsp
  • Garlic paste – 1 tbsp
  • Juice of 1 lemon
  • Salt – 1 tsp
For the curry:
  • Mustard oil – ¼ cup
  • Cloves – 4 to 6
  • Cinnamon stick – 1-inch piece
  • Bay leaf – 1
  • Whole black pepper corn – 5 to 6
  • Onion – 2, large, finely chopped
  • Ginger – 4-inch piece, half peeled & grated and half peeled & finely chopped
  • Garlic – 6 to 8 cloves, minced
  • Green chillies – 2, slit lengthwise
  • Yogurt/curd – 1 cup, lightly beaten
  • Maida/all-purpose flour – 1 tsp
  • Turmeric powder – 1 tsp
  • Kashmiri red chilli powder – 2 tsp
  • Garam masala – 1 tsp
  • Salt to taste
  • Juice of half a lemon
  • Ginger juliennes to garnish
  • Freshly chopped coriander leaves to garnish
For marinating chicken:
  1. Take the chicken pieces in a large bowl and add ginger paste, garlic paste, lemon juice and salt. Cover and leave the chicken to marinate for an hour at room temperature.
Grilling chicken:
  1. Heat a grill pan and brush the grids with oil. Once the pan is super-hot, place the chicken and grill them on high until slightly brown. Flip them over and leave it for couple of minutes to get nice grill marks on other side too.
  2. Take the chicken pieces out in a bowl and set aside.
For the curry:
  1. Heat mustard oil in a kadhai/wok. Once the oil is hot, temper it with cloves, cinnamon stick, bay leaf and whole black peppercorn. Sauté them for few seconds until fragrant.
  2. Next add the chopped onions and fry them until they turn translucent. Add grated ginger and minced garlic and sauté until the onion turns golden brown.
  3. Now add the grilled chicken pieces and also tip in the slit green chillies. Fry the chicken on high heat for 5 minutes stirring frequently to avoid sticking to the bottom of the pan.
  4. While chicken is sautéing, add maida to the beaten yogurt and mix well. Once chicken is nicely sautéed, add the yogurt-maida mix to the kadhai. Continue cooking the chicken on medium for 5 minutes or until oil starts to separate from chicken.
  5. Next add the powdered spices – turmeric, Kashmiri red chilli and garam masala. Season it with salt to taste and add about half a cup of warm water.
  6. Sauté the spices on high until the spices are nicely toasted and oil starts to separate again. Then add about a cup of warm water and bring it to boil.
  7. Add the chopped ginger to the boiling curry. Cover the kadhai and cook the chicken on low until chicken is completely cooked through, which would take about 15 to 20 minutes.
  8. Once chicken is completely cooked, adjust the consistency of the gravy as per your liking. Add water if it is too dry or boil off any excess if too watery. Check and adjust the seasoning.
  9. Switch off the flame and drizzle the juice of half a lemon. Give a final mix.
  10. Garnish with ginger juliennes and freshly chopped coriander leaves. Serve the warm ginger chicken curry with plain white rice. Enjoy!
Recipe by Everyday Indian Recipes at