Aksa Pok

Chicken with Ginger

Non-vegetarian●●●Origin Tribal North East IndiaPrep 15 minutesCook 30 minutes

A simple and comforting chicken dish simmered with rice into a thick, savoury broth brightened by sharp ginger and dried red chilli.

Ginger and chilli mix

33 gStirred into the simmering rice sauce (step 3)

Ginger paste · Adrak Paste Make it: Pisi Adrak →

31 g2 tablespoons

aromatic

Dried red chilli · Sukhi Lal Mirchde-seeded and chopped

2 g2 chillies

spice

Combine the paste and chopped chillies in a small bowl.

Everything else

Chicken · Murghcut into small pieces

1000 g

poultry

Rice · Chawalrinsed and drained

29 g2½ tablespoons

grain

Salt · Namak

to taste

salt

Method

Warm a heavy-bottomed pan over medium heat. Tip in 1000 g chicken without oil or water and cook, stirring frequently to prevent sticking, until its liquid evaporates completely and the meat is thoroughly cooked. Transfer the chicken out of the pan and set aside.
Pour 750 ml water into the pan and bring to a rolling boil. Add 2.5 tablespoon rice, reduce the heat, cover, and gently simmer until the rice is completely tender. Take off the lid and stir constantly until the liquid thickens into a glossy sauce.
Stir the cooked chicken and the ginger and chilli mix into the pan, then add salt to taste. Cook over medium-low heat until the fresh aroma of ginger is fragrant and well incorporated.

Don't have something?

Chicken

Turkey thigh
Use 100% of the weight, cut into equivalent bone-in or boneless pieces. Simmer for an extra 5 to 10 minutes; flavour and texture are very similar.
Lamb
Use 100% of the weight. Cut into bite-sized pieces and extend simmering time by 35 to 50 minutes, adding extra liquid to allow the meat to tenderise.

Rice

Basmati rice
Use the same weight; rinse and soak as needed. Fluffier and drier, so use slightly less water.
Long-grain rice
Use the same weight; similar behaviour, adjust water to your usual method.
Short-grain rice
Use the same weight; stickier and softer, so reduce water and avoid stirring.

Ginger paste

Fresh ginger
Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.
Ginger
Use equal weight; mince finely and crush with the flat of a knife before frying.
Ground ginger
Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Dried red chilli

Dried kashmiri chilli
Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.
Red chilli powder
Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Similar dishes

Kali Mirch ka Murg

Pepper Chicken in Thick Sauce

Kali Mirch ka Murg tastes sharply peppery and tangy from lemon juice rather than hot from dried red chillies and heavy ginger.

Same: Kali Mirch ka Murg also features chicken seasoned with ginger paste.
Different: It is cooked in vegetable oil with onions, garlic, black peppercorn, and lemon juice rather than simmered plainly with dried red chilli into a broth.

Awushi Kulho

Chicken with Potatoes

Awushi Kulho tastes lighter and potato-rich with green-chilli heat, while this dish is thicker from rice and sharper from more ginger and dried red chilli.

Same: Awushi Kulho shares chicken, ginger paste, salt and a gentle simmered chicken-broth style with this dish.
Different: Awushi Kulho adds 1200 g potato and 42 g green chilli, uses less ginger paste than this dish, and lacks this dish's rice and dried red chilli.

To Khan

Chicken Curry (III)

To Khan tastes richly savoury with a thick onion-tomato sauce and gentle green-chilli heat, while this dish is a thick rice-thickened broth with sharp ginger and dried red chilli.

Same: To Khan shares chicken, ginger, chilli and salt with this dish, and both are simmered chicken dishes.
Different: To Khan uses mustard oil, onion, tomato, garlic, green chilli, dried mint and fresh ginger, while this dish uses rice, ginger paste and dried red chilli and has no onion or tomato.

Murg Rezhala

Chicken in Rezala Sauce

Murg Rezhala tastes mildly spiced, aromatic, subtly tangy, and gently sweet with a silky yogurt sauce, while this dish tastes savoury and comforting with sharp ginger and dried red chilli heat.

Same: Murg Rezhala shares chicken, ginger paste, and salt with this dish.
Different: Murg Rezhala uses yogurt, milk, saffron, green cardamom, cinnamon, garlic paste, sugar, vegetable oil, and green chilli, while this dish uses rice and dried red chilli and simmers chicken with rice into a thick broth.