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Chicken Ginger

Let me start by saying I really, truly hate ginger. I hate the taste, I hate the texture, I hate the flavor.

And yet, I love this chicken recipe. There's something about this combo that makes me not throw up. That's the best thing I can say wherever ginger is involved, trust me.



Ingredients
Chicken                           ½ kg (boneless, cubed)
Ginger                             1 big piece (julienne cut)
Salt                                  ½ tsp
Red Chili Powder            1 tsp
Ginger Garlic Paste         2 tbsp
Green Chillies                 4-6 (finely chopped)
Tomatoes                         4 (blended or thinly sliced)
Yogurt                             ½ cup
Coriander                        For garnish
Lemon                            For garnish
Oil                                   4-6 tbsp


Method

 In a deep pan, heat the oil and fry the ginger garlic paste for 2 or 3 minutes. Once it starts turning golden, add the cubed chicken and half of the ginger (save the rest for garnish). Add the red chilli powder and half of the green chillies.

Once the chicken starts to coagulate (turn white), add the yogurt and tomatoes. Cover and cook on medium flame until done. Add the salt - I always add salt at the end because I've noticed the chicken seems to toughen up if you add salt in the beginning. If you feel the gravy is a bit much, take off the lid and turn the heat up to high for 5-7 mins. Chicken really doesn't need long to cook, so make sure you don't overdo it.

Just before serving, garnish with the leftover ginger, green chillies, and some lemon and coriander. Zabardast asaan tareen khana tayyar.
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