Aam ada diye murgi- a light summery delight

by | Mar 19, 2026 | Food, Foodblog | 0 comments

When we started the blog, it was about documenting Anindya’s travel images and the stories behind those journeys. Over time, it slowly became about food. Then it became a diary of our lives. Something that Tugga and Brishti could come back to one day and read about us. Somewhere along the way, things changed. Life got busier, and the need to be searchable took over. And our writing slowly became more SEO-driven and less personal. I would say it started to lack soul. In fact, Anindya is a better storyteller, and he doesn’t even find the time to write anymore.

Fortunately, aam ada diye murgi is not a very common recipe. In fact, it is something I just came up with because I wanted to use aam ada in a different way. So it is okay if this page is not the most searchable one out there.

Last week, we went for a pop-up at Sienna by Chef Gresham Fernandez of Bandra Born. What I loved most was how he approached the city. He went to the bajar, picked up ingredients that go beyond the usual poster boys like gondhoraj lebu, panch phoron, bandel cheese or kashundi. He used chitol mach, katla mach, machher kanta (fish collar), even Bangladeshi poneer. It was refreshing to see, and the food blew our minds away.

He spoke about the sheer variety of produce here and how it surprised him. And that is something we often forget. Anyone who walks through our markets notices it immediately. Bengali cuisine has always been about seasonality. We cook what the season gives us. And we celebrate it.

Aam ada, known as mango ginger in English, is one such ingredient. You start seeing it from mid-winter and it stays around till early summer. It looks like ginger, but the smell is unique. Fresh aam ada carries the sharpness of ginger and the green brightness of raw mango together. That fragrance alone is enough to make me pick some up every time I see it. Through winter, I used it mostly in aam ada diye dal. And then I thought, why not try it with chicken. Chicken is one of those proteins that adapts easily. It allows you to experiment without much risk.

What I like most about aam ada diye murgi is that it is super easy to make and with minimal ingredients. The flavour is delicate but very distinct. Regular ginger gives warmth. Aam ada brings that warmth too, but also adds a faint raw mango note that lifts everything.

As a result, the jhol feels light and fresh. You can keep it thin and soupy. Or you can cook it down till it becomes makha makha and clings to the chicken. Either way, it works. Serve it with rice, or even with paratha or luchi, depending on your mood.

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Aam ada diye murgi- chicken cooked with mango ginger

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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 5 servings
Course: chicken recipes, Main Course, Non Vegetarian
Cuisine: Bengali
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken curry cut
  • 3 tbsp dahi
  • 1 tsp ginger paste
  • salt to taste
  • 3 tbsp vegetable oil
  • 8 methi seeds (fenugreek)
  • ½ inch aam ada (mango ginger), julienned
  • 2 medium onion, made into a paste
  • salt to taste
  • ½ tsp sugar
  • ½ inch mango ginger, julienned for the end

Method
 

  1. Take the chicken in a bowl. Add dahi, ginger paste, turmeric powder, and salt. Mix well. Let it rest for at least 15 to 20 minutes.
  2. Heat vegetable oil in a kadai. Add methi seeds. Let them crackle gently. Then add green chillies and the first batch of julienned aam ada.
  3. Let this sit in the oil for a few seconds. The aroma will start building immediately.
  4. Add the onion paste. Sprinkle a little salt. Cook on medium heat. Do not rush this step. Let the onions cook gently till the raw smell goes away and the oil starts separating slightly.
  5. Add the marinated chicken. Turn the heat to high. Stir fry well till the chicken is nicely coated and starts taking colour.
  6. Add about half a cup of warm water. Mix, cover, and cook till the chicken is almost done.
  7. Open the lid. Adjust salt. Add a little sugar. Add the remaining julienned aam ada. Give it a final mix and take it off the heat.

Notes

  1. You can keep aam ada diye murgi light with more jhol. Just add a little more water while cooking.
  2. Or you can cook it down till the sauce becomes makha makha and clings to the chicken.
  3. Serve it with rice for a comforting meal. Or with paratha or luchi if you want something a little more indulgent.