Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine the curry-cut chicken with finely chopped ginger, ginger-garlic paste, salt, turmeric powder, ground coriander, garam masala, and mustard oil. Mix everything thoroughly by hand until the chicken pieces are well coated. Cover the bowl and let it marinate for 1 to 2 hours at room temperature.

2. 2.Prepare Tomato Gravy Base

   Heat 2 tablespoons of oil in a pan. Add the pureed tomatoes, a little salt, and 1 tablespoon of Kashmiri red chili powder. Mix well and cook on medium heat for 1 minute. Then, cover the pan and cook on low heat for 5 to 7 minutes, or until the tomato juice dries up and the oil separates from the mixture. Add 1 cup of water, increase the heat to high, and bring to a boil. Once boiling, cover and cook on low heat for another 5 to 7 minutes. Turn off the burner and set the tomato gravy aside.

3. 3.Temper Spices and Sauté Onions

   In a kadhai, heat 1 ladle of mustard oil until it starts smoking. Add the whole spices: bay leaf, dry red chilies, black peppercorns, green cardamom, black cardamom, and cinnamon stick. Sauté for a few seconds until they release their aroma into the oil. Add the finely chopped onion and sauté on medium heat until it turns golden brown.

4. 4.Cook the Marinated Chicken

   Once the onion is golden brown, add the marinated chicken to the kadhai. Mix everything well and sauté on medium heat for 3 to 4 minutes. Cover the kadhai and cook on low heat for 5 to 6 minutes, stirring occasionally to prevent the masala from sticking to the bottom and burning. Continue cooking until the chicken changes color and the oil starts to separate from the masala.

5. 5.Add Water and Simmer

   Add 0.5 to 0.75 cup of hot water to the chicken. Mix well and increase the heat to bring the mixture to a boil. Once boiling, cover the kadhai and cook on low heat for another 5 to 7 minutes, allowing the chicken to cook through and absorb the flavors.

6. 6.Combine with Tomato Gravy and Finish

   Add the previously prepared tomato gravy base to the chicken. Mix everything thoroughly. Cover the kadhai and cook on low heat for a final 5 minutes. Turn off the gas burner. Garnish the Adraki Chicken with freshly chopped coriander leaves and mix gently.

7. 7.Serve Hot

   Serve the hot Adraki Chicken in a bowl, garnished with ginger juliennes and fresh coriander leaves. Enjoy it with your favorite rotis, laccha paratha, or naan.