Ginger Chicken

Ginger Chicken - Anitha Shenoy

Ingredients:

Chicken without skin - 700gms marinated with salt pepper and vinegar for 6-8 hours in the fridge
Brown onion paste - 2 Tbsp(Sliced onions browned with little oil and ground to a fine paste in the mixer blender.)
Ginger paste - 3 Tsp
Garlic paste - 1 Tsp
Kashmiri chilly powder - 4 Tsp
Turmeric powder - 1/2 Tsp Tomato puree - 2 Tbsp Jeera powder - 1/2 Tsp Dhania powder - 1 Tsp Kasoori methi - a pinch Salt - to taste Sugar - 1 Tsp Refined oil - 20 Ml Ghee - 2 Tsp Tomato Ketchup - 2 Tsp(Optional) Coriander leaves - to garnish Lemon wedges(Optional)

Method:

Shallow fry the marinated chicken in ghee with little turmeric powder and Kashmiri chilly powder till slightly cooked. Remove and keep aside. Heat remaining oil, fry the brown onion paste, ginger garlic paste, salt, all the powders and kasoori methi till oil leaves the sides. Add sugar and tomato puree and fry till raw smell disappears. Add the fried chicken, mix well and fry for 2 mins with masala, cover, simmer for 2 mins or till chicken pieces are cooked and the gravy is thick. Add optional tomato ketchup and allow to sizzle for 2-3 minutes. Serve garnished with chopped coriander leaves and lemon wedges.
Goes well with steamed plain Basmati Rice, Rotis, parathas or ghee rice.

Recipe Courtesy-Kudpi Raj