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Agra Ginger Chicken
Serves 4-6 Prep 10 min Cook 1 hr Total 1 hr 10 min Type Meal Origin Indian

Agra Ginger Chicken

Agra's ginger chicken: bone-in chicken simmered in a deep tomato-onion gravy heavy with fresh ginger, garlic and green chilli.

Serves 4 Prep 10 minutes Cook 1 hour Units Rate

Overview

A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes. This vibrant dish is designed to be accessible and fresh, with spinach and lime lifting the finished curry.

Ingredients

  • 80 ml (2 ½ fl oz/⅓ cup) vegetable oil

Aromatics

  • 2 white onions (large), halved and thinly sliced
  • 5 cm (2 inch) fresh root ginger, peeled and grated
  • 6 garlic cloves, minced

Whole spices

  • 4 green cardamom pods
  • 2 cinnamon sticks

Ground spices

  • 3 tbsp Garam Masala
  • ½ tsp ground turmeric
  • ¼ tsp chilli powder

Protein

  • 750 g (1 lb 10 oz) bone-in chicken thighs, quartered

Sauce

  • 400 g (14 oz) canned chopped tomatoes
  • 450 ml (15 fl oz/1 ¾ cups) water
  • 1 tsp salt
  • 1 tsp sugar

Greens and garnish

  • 200 g (7 oz) baby spinach, washed
  • 1 lime (zest)
  • 1 small bunch fresh coriander (or cilantro), leaves and stalks roughly chopped

Method

Stage 1 - Sauté base

  1. Heat oil in large heavy pan over medium-high heat.
  2. Add onions, ginger and garlic; fry 8 mins until onions soften and turn deep golden brown.

Stage 2 - Toast spices and brown chicken

  1. Add garam masala, cardamom, cinnamon, turmeric and chilli powder.
  2. Add chicken thighs; fry 5 mins until chicken begins to brown and is well coated.

Stage 3 - Simmer curry

  1. Add chopped tomatoes, water, salt and sugar; bring to boil.
  2. Reduce heat to low; simmer gently 35-40 mins until chicken is cooked through and tender.

Stage 4 - Finish and serve

  1. Stir in baby spinach and lime zest until spinach wilts.
  2. Add chopped coriander and adjust seasoning.
  3. Add more water to loosen if needed before serving.

Notes

  • The onion-ginger base and gentle simmer keep the curry light.
  • Use bone-in thighs for best flavor; chicken breast can be substituted with slightly less cooking time.
  • Chili amount can be adjusted for heat preference.

Serving

  • Serve with steamed rice or naan.
  • Garnish with extra coriander and lime wedges.

Storage

  • Refrigerate 2-3 days in airtight container.
  • Reheat gently on stovetop with splash of water.
  • Freeze up to 2 months; thaw overnight in fridge.

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Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.

Indian 1 hour 35 minutes Serves4-6