Chicken ginger is a typical Indian curry, that is a staple in many Indian homes, especially in northern India. This chicken is a true delight if you love ginger. The zesty strong flavor of ginger overpowers all other spices in this curry. And why do I love it? It is super easy to make. My hubby is a big ginger tea, ginger lemonade, or in fact ginger anything. Chicken ginger handi is the name given to a chicken curry that has an overpowering ginger taste. There are countless versions of chicken ginger curry. The most popular ones are the ones with coconut milk, the Chinese, the Vietnamese, the Thai, and the Punjabi one, that I’m sharing here.
Origin
Northern India, where this curry is very popular has a state of Punjab so this curry is often called Punjabi Murgh Adraki. Murgh means chicken and adarak means ginger in Hindi. Did you know this chicken is also very famous in Pakistan which shares some part of Punjab on their side of the border? Like many common dishes between two countries, this curry is enjoyed on both sides of the border. I’m familiar with the restaurant-style ginger chicken version that I enjoyed in local restaurants in Punjab. I’m posting the recipe for the same. Their gravy is thickened; mine is thin. Of course, you can dry the excess water by cooking a little longer to make a dry version of chicken ginger.
What it tastes like?
As the name denotes, the chicken has a strong flavor of ginger which simply boosts the taste of curry experience to the next level. You can add less or more ginger to taste. This curry tastes zesty, is strongly aromatic, and has a moderately spicy flavor. You can also make it in a handi, then it’ll be called ginger chicken handi. I recommend a wok for making this curry, which is my favorite cooking vessel since it allows a huge space for searing. (In step by step, I’ve used fry pan for visually clear and appealing shots.) The process of searing food on high heat is a South Asian technique and is called ‘bhunna’ in which you cook something on high heat with constant stirring until you see oil clearly separating on sides of the pan. AND this is so essential to make an Indian curry delicious and finger-licking good.
How to make?
This is a very simple and east curry. I used boneless chicken to make it, but chicken with bone-in can also be used. In fact, I recommend the chicken with bone-in because it tastes a lot better with juices from bones.
There are two crucial steps to be when making this Indian chicken ginger curry.
Make sure your onions are soft before you proceed to add spices. And your tomato water has dried and you see some oil on sides of pan before you add chicken.
My other Indian Curry Recipes If you try this Chicken Nihari, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
