Found a new recipe from the Pakistani collection. No fancy name. Just Ginger Chicken. I was quite curious about the initial preparation. The meat is boiled in water rather than fry with oil or ghee. Though oil and butter are added later. I suggest to go easy on the pepper for those who cannot tolerate hot & spicy. For my standard it is just below the devil's mark. It is tasty with a slight variation of my usual spicy food. Here are the ingredients and operation manual:
Ingredients:
chicken 1/2kg
green chillies 3-4
turmeric (haldi) powder 1/4 tsp
garam masala 1/2 tsp
coriander(dhania)leaves 1/2 tsp
chinese salt 1/2 tsp
oil 1/4 cup
butter 2 tbsp
tomatoes 3-4
ginger 1/4 cup (chop)
garlic/ginger paste 1 tbsp
black pepper 1 tsp
salt 1 tsp
ketchup 1 tbsp
yogurt 1/2 cup
red chillies 1 tsp
Method:
In a pan add chicken, ginger garlic paste,tomatoes cook until water dries. Then add chinese salt, salt, red chillies, black pepper, turmeric powder, butter, oil cook until oil separates. Then add (whipped) yogurt, green chillies, ketchup, tiny slices of ginger, garam masala, cook on medium heat for 3 mins. Then garnish with coriander leaves and serve with raita and naan.
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