Junglee Adraki Murg( Indian Forest Styled Ginger Chicken)

Junglee Adraki Murg

The use of garlic in our home was very limited.All - Chicken,Mutton and in a selected few Fish - recipes involved use of ginger and onion.But garlic was more often than not left out.Only when guests used to arrive, garlic was used.It was also used in another recipe - the Bengali Chicken Stew where the whole, unpeeled garlic was added. It was quite an experience to squeeze the garlic bulbs and have the tender boiled garlic along with the Chicken and rice. I still use the raw garlic still in the Chicken Stew and Kochi Pathar Jhol(Tender Goat Meat Curry) which guests have often appreciated.

So, after a heavy work week,which included the Saturday too, I lazed around early in the morning feeling almost dreamy and relaxed, hardly willing to rise up from the bed.The Pujo was round the corner and the recent change in weather with the mornings having become suddenly cooler, lifted the spirits.Sunday mornings are always special.It reminds me of the Luchi,Alur Dum and Dimer Omlet which we used to have at home during our childhood.But today, alas, it wasnt going to be any of them - Oats and fruits,unfortunately were the breakfast items.

Loitering around for sometime after waking up, I was narrating the story of Luchi-Alur Dum to the wife and then gradually the discussion revolved around what to have for lunch.We wanted to stick to something very light yet tasty and healthy = perfect to tick all the boxes for a perfect Sunday lunch.

So, it was going to be Bengali Fried Rice, Salad and Adraki Murg.Whereas I had touched upon Bengali Fried Rice in my blogs earlier, this post is about cooking a Junglee Adraki Murg.The ingredients are basic and cooked in a style like preparing chicken over a camp fire in a forest.

Serves:2

Preparation Time: 15 mins.
Cooking Time: 1 hr 15 mins

Ingredients:

• Chicken: 600 gms
• Onion: 200 gms.(4 medium sized ones).Sliced longitudinally.
• Ginger: A 2 inch piece.Finely crushed.
• Potato: One medium sized(80-100 gms).Unpeeled and sliced into 2 pieces.
• Tomato: 75-80 gms(One small and one medium).Cut into small pieces.
• Turmeric Powder: 2 tsp
• Garam Masala Powder: 1.5 tsp
• Vegetable Oil: 4 tbsp
• Sugar: 1/2 tsp
• Salt: To taste.

The chicken will be cooked in a handi(pot) over slow fire for about any hour to be ready.

Procedure:

• In a handi pour the vegetable oil and wait for the oil to be hot.
• Lower the heat to low.
• Add the freshly crushed ginger. The ginger will emit a sweet smell after 1.5-2 mins.
• Then add the onions slices.Also sprinkle the sugar onto the onion.
• Stir continuously to ensure that the onion slices does not stick to the surface of the pot.Wait for the onions to be browned.This should require 7-8 mins.
• Then add the chicken pieces.Stir the chicken pieces for 2-3 mins continuously at the end of which the the tomato slices,turmeric powder will be added.
• Stir for another 10-12 mins.
• The chicken will turn brownish at this stage.Incase the mixture goes too dry and the chicken tends to stick to the bottom of the pot then add 1.5-2 tb sp of more oil.
• The "koshano" part should be over at this stage and a fragnant sweet smell of the onion and the ginger will envolve.
• Then add the sliced, unpeeled potatoes. Stir for a minute. Then add 100 ml of warm water.
• Put a lid on the handi/pot.
• Wait for the water to dry up and then add some more warm water. Repeat this process for 45-50 mins at the end of which the chicken should be dry and brilliantly reddish in colour.Add the garam masala powder and give one final stir.

Server with roti/pulao.