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Ginger Chicken

  • Non Veg
  • Spicy
    • 50 mins
    • Serves 4
    • Medium



    Ginger Chicken is traditionally a North Indian dish. It is a classic recipe with many variations and as the name implies, it is basically, ginger-flavored chicken. In the local Indian language, the dish is known as adrakimurg. “Adraki” translates as ginger while “murg” means chicken.

    This particular recipe combines various spices, some of which will be ground into fine powder while others will be toasted while whole. You will need a spice grinder for this dish. Don’t stress if you don’t own one, you can also use a clean food processor or coffee grinder.

    To get the best out of this dish, serve it with hot chapattis or parathas and a fresh green salad.

    Health Benefits

    The entirety of ginger chicken is nutritious due to the many health benefits of the individual ingredients. One of the main ingredients, ginger, is very good forcalming the spirit,treating nausea,and generating energy. It also contains chemicals that can help relieve migraines.

    Chicken, the major ingredient is widely known as a nutritious meat. It is one of the natural sources of important protein which plays a vital role in our general diet. It also provides your body with loads of vitamins and minerals.

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    How to make Ginger Chicken

    1. Cut each skinless chicken thigh into 3 large chunks.
    2. Plunk the chunks into a large bowl with the garlic, ginger, half the coriander, lime juice, chilli powder, and 1 tbsp sunflower oil.
    3. Stir everything together and cover with a lid to marinate.
    4. Put in the refrigerator until finally ready to cook.

    Note: To get the best flavor, the best time to do this is in the morning, or the previous night.

    1. Peel and quarter the onions.
    2. Chop onions finely in food processor.

    Note: The onions for a curry need to be really fine.

    1. In a large frying pan or wok, heat the remaining sunflower oil and then add onions.
    2. Stir-fry for 8 minutes until softened.
    3. Stir in turmeric and let it cook for 1 minute more, stirring continuously.
    4. Pour in the marinated chicken mixture and cook over high flame until the color of the chicken changes.
    5. Tip in the coconut milk then add the stock and chilli.
    6. Cover with the lid and simmer for about 20 minutes, or until chicken becomes tender.
    7. Tip in the rest of the coriander and stir.
    8. Your delicious Ginger Chicken meal is finally ready to eat. You can serve with mango chutney, pilau rice, and some naan bread or poppadoms. 

    If you have a long day at your plannedat your office or if you’re going on a distant journey, you can take your meal with you. With a VayaTyffyn lunchbox, you get to enjoy your meals just as hot as they were when they were packaged! It is the true definition of convenience at your fingertips. 


    Ginger can be planted and cultivated throughout the year. However, early spring and the end of winter is the most suitable time to plant them.


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