Adraki Murgh - SK Khazana

Chunks of chicken flavored with ginger and some basic masalas, makes for an amazing dish for all! This is a Sanjeev Kapoor exclusive recipe.

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Adraki Murgh - SK Khazana

Main Ingredients Chicken boneless, Ginger
Cuisine Punjabi,Indian,Fusion
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Adraki Murgh - SK Khazana

  • 500 grams Chicken boneless cut into 1 inch pieces
  • 1 tablespoon Ginger finely chopped
  • 1 inch Ginger cut into thin strips + for garnish
  • 1 tablespoon Oil
  • 1 teaspoon Ghee
  • 1 Bay leaf
  • 3-4 Green cardamoms
  • 1 teaspoon Cumin seeds
  • 2 small Onions finely chopped
  • to taste Salt
  • 1/2 teaspoon Garlic paste
  • 3/4 teaspoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 cup Fresh tomato puree
  • Coriander seeds crushed
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 tablespoon Fresh cream
  • for garnish Fresh coriander spring


  1. Heat oil and ghee in a non-stick pan, add bay leaf. Open the green cardamoms pods and add the seeds. Add cumin seeds and saute till fragrant.
  2. Add onions, mix well and saute. Add a pinch of salt and saute till onion turns translucent.
  3. Add chopped ginger, ginger strips and garlic paste, mix well and saute till the raw smells disappear.
  4. Add red chilli powder, coriander powder and Tata Sampann Turmeric Powder and mix well. Add 2 tbsps water and mix.
  5. Add tomato puree, mix well and saute for 5 minutes or till the oil separates. Add chicken, mix and saute for 2-3 minutes.
  6. Add crushed coriander seeds, coriander leaves and ½ cup water and mix well. Cover and cook for 10-15 minutes on medium heat or till the chicken gets cooked completely.
  7. Add fresh cream and mix, cook on low heat for 1 minute. Take the pan off the heat.
  8. Transfer into a serving bowl, garnish with ginger strips and coriander sprig and serve hot with naan or tandoori roti.