Adraki Chicken

Preparation Method: 


  1. Wash chicken pieces and marinate with chillies, ginger, salt and lemon juice
  2. Heat oil in a pan and cook chicken till it is well done


  1. Roast cumin seeds (jeera), mustard seeds (rai), and whole red chillies
  2. Grind the cumin seeds, mustard seeds and chillies with cashew nut in a fine paste with 1/2 cup water
  3. Heat oil in a pan and saute the onions and ginger till onion becomes soft and changes colour slightly
  4. Add cashew nut paste and saute on medium heat for 3-4 minutes
  5. Now add the tamarind paste, salt and coconut milt and simmer for 2-3 minutes
  6. Add chicken and mix well
  7. Serve with pullao


  • Chicken  - high in protein, low in fat and cholesterol
  • Ginger - good for stomach (anti spasmatic), helps digestion, lowers cholesterol, cure cough and cold, helps in treatment of allergies, good for bones (treat arthritis and other muscular disorders)


  • 1 1/2 cup boneless chicken small pieces
  • 3 green chilles paste
  • 1 /12 inch piece ginger paste
  • Salt to taste 
  • 2 tablespoon lemon juice
  • 3 tablespoon oil


  • 1 cup roasted cashew nut
  • 1 small onion finley chopped
  • 1 inch ginger finely chopped
  • 3 red chillies deseeded
  • 1 teaspoon cumin seed (jeera)
  • 1 teaspoon mustard seed (Rai)
  • 1 tablespoon oil
  • 1 teaspoon tamarind paste
  • Salt to taste
  • 3/4 cup coconut milk


Preparation Time: 
45 mins
Chef's Name: 
Munira Taher Kaydawala