Monday, June 20, 2011


Chicken Ginger

Chicken: 1 kg
Tomato: 4, medium size (roughly cut)
Milk: 250ml or 1 cup
Salt: 1 tablespoon, leveled (means not bhar kay) or as to taste
Red Chilli Powder: 1 tablespoon, heaped (means bhar kay)
Turmeric Powder: 1/2 teaspoon
Coriander Seeds (Sabut Dhaniya) Powder: 1 tablespoon, leveled
Ginger: 100gm (cut in Julians)
Oil: 3/4 cup (I used 1 cup and in the end I felt it was a little too oily)

- In a blender, put roughly chopped tomatoes and milk. Blend till tomatoes are well blended and no chunks are left. Let it remain in the blender for now.

Heat oil in a cooking pot and add chicken in it. Stir fry till chicken starts turning white. Add salt and further stir fry till chicken completely turns white from pink.

Add red chilli powder, turmeric powder and coriander seeds powder. Mix well so that chicken is well coated with spices. Now pour the tomatoes n milk mixture.

In the same blender's jug, put 1 1/2 cups water. Cover the lid and shake well so that the sides are washed. Now pour this water in chicken and mix. Increase flame to high and bring a boil. Add in the ginger Julians. Mix, cover and cook on medium heat, stirring occasionally till chicken is cooked.

Remove cover and reduce water on high heat till the gravy gets a little thickened and leaves oil on sides.

Enjoy hot with chapati./bread

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