Margarita's International Recipes

Calcuttan Jewish

Gadjar Murghi Meetha

Chicken with Ginger-Carrot Sauce

This classic Calcuttan dish is delicious and easy to prepare. The leftovers were particulary yummy the next day, so I'd encourage you to make it one day ahead.

Chicken with Ginger-Carrot Sauce


  • 2 Tbsp. + 2 tsp. cooking oil, divided
  • 1 onion, thinly sliced
  • 1" fresh ginger, minced
  • 1 garlic clove, minced
  • 1 tsp. salt
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground pepper
  • 4 lbs chicken parts
  • 1 cup water
  • 2 bay leaves
  • 4 cardamon pods
  • 3 carrots, shredded
  • 3 Tbsp. lemon juice
  • 1 Tbsp. brown sugar


Heat 2 Tbsps. oil in a large, heavy pot over medium-high heat. Add the onion, ginger, garlic, salt, turmeric and pepper and stir fry for 2 minutes. Add the chicken and brown for 3-5 minutes. Add the water, bay leaves and cardamon pots. Bring to a boil, then turn temperature to low and simmer, with the lid ajar, for 25 minutes. Stir occasionally and add more water if needed.

Meanwhile, heat the additional 2 teaspoons of oil in a skillet over high heat. Add the shredded carrots and stir fry for 3 minutes. Set aside while the chicken cooks.

Add the carrots, lemon juice and sugar to the chicken. Mix well and cook, uncovered, for another 25 minutes or until the chicken is done. The carrot sauce should be quite dry.

Adapted from a recipe in Copeland Mark's Sephardic Cooking

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