Monday, August 31, 2015

Ginger Chicken

Yum

Back when I started cooking this is one of the dishes I first tried.  I have always been cautious of not using too much oil and would only use 1-2 tbsp when making it.  I shared the recipe with my mother.  When she made it, it was so delicious.  I couldn't believe the difference!  The difference was due to the oil.  So from now on, I've used a little more and the taste is so much better!  I still don't use as much as the original recipe.  Half a cup is way too much for me.

My kids usually will eat spicy food, but they were saying it was too much for them. The rest of us were fine with the spice level.  If you don't eat spicy food, I suggest to reduce the red chilli powder.  Just a note, the red chilli powder I've used is found in Indian grocery stores.  It's not the same thing as chilli powder that is used in Mexican cooking.

Ginger Chicken
Adapted from Cooking with BJ

2 boneless chicken breast (about 2 lbs), cut into cubes
4 tbsp oil
1 onion
2 tbsp adrak laysan (ginger garlic paste)
1 tsp red chilli powder (use less if you want it less spicy)
1/4 tsp turmeric
salt to taste
1 tsp coriander powder
3 medium tomatoes, chopped
3 tbsp yogurt
2 inch piece of ginger, cut into matchsticks
1 tbsp lemon juice
1 tsp chaat masala
1/2 tsp garam masala
3-4 tbsp chopped coriander
4 green chillies

In a pot, heat oil over medium heat.  Add the onions and cook until soft.  Add the adrak laysan.  Stirring continuously, cook for 2 minutes.  Add the chicken and cook until the water has evaporated and the raw look of the chicken is gone, about 5 minutes.

Add the red chilli powder, turmeric, coriander powder and salt.  Cook for 1 minute.  Add the tomatoes and cook until the tomatoes have lost all their shape, stirring frequently.  Add the yogurt and and cook for about 15 minutes.  Add the ginger, reserving some for garnish.  Cooking until the gravy has thickened significantly.  Add the lemon juice,  chaat masala, garam masala, chopped coriander (reserve some for garnish) and green chillies.  Cover, reduce heat to low and cook for 3 minutes.  Turn the heat up and fry for a couple more minutes.  Garnish with reserved ginger and chopped coriander.

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