When the name of a recipe makes your mouth water, you know it reaches out to the soul of your kitchen. This recipe also tells you how to keep the chicken succulent and juicy, and shares tricks to brown the onions. It uses curd to balance the spices for an appetising gravy. Best served with roti or rice, ginger spiced chicken is a dinner delight.
Ingredients:
200 gm curd
2 medium-sized onions, sliced
500 gm of boneless chicken
1 tsp of corn flour
3-4 tbsp of finely chopped coriander for garnish
2 tbsp of oil
A pinch of soda bicarbonate
2 tbsp of ginger
3 green chillies
1 tsp of dhaniya powder (coriander powder)
1 tsp of jeera powder (cumin seed powder)
1 ½ tsp of salt
1 tsp of chilli powder
Method:
- Marinate the chicken for a few minutes with salt, soda bicarbonate (baking soda) and corn flour. Mix it well. (Tip: Soda bicarbonate keeps the juices of the chicken trapped in.)
- Keep the marinated chicken aside and pour oil into a frying pan. Add the chicken into the pan for frying. Pan fry/ sauté the chicken and stir well. Cover the pan with a lid and let it cook on a slow flame
- Take another pan and add the oil. Add the juliennes of ginger. Add the green chillies and toss them around. Add the onions and sprinkle some salt. (Tip: Salt helps the onions cook faster). Stir well until onions turn to a golden brown colour
- Check the chicken. Use a fork to poke and check the tenderness of the chicken. Let the chicken cook for another 2 minutes without the lid. Stir well.
- Blend the cooked onions and ginger into a fine paste. Transfer the blended onions and ginger back into the pan. Stir well. Add a few coriander leaves, salt, red chilli powder, jeera powder, dhaniya powder and mix well.
- Add the curd and stir well.
- Once done add the fried chicken pieces and mix well.
- Cover the pan with a lid and let the chicken cook on a slow flame for another 10 mins.
- Serve hot with roti or rice.
Here’s the video:
Image & Recipe Courtesy:
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