December 22, 2005

Ginger chicken

Here is yet another slightly spicy and very flavorful chicken dish of My Dhaba - the ginger chicken.
Ginger chicken recipe
Serves – 4
Preparation time – 20 minutes, marination time – 2 hours

Chicken – ½ kg, preferably breast pieces, skinless, boneless, cut into 1-inch pieces
Ginger – 1-1/2 inch piece, grated and crushed
Garlic – 2 beads, sliced and crushed
Soy sauce – 2 tablespoons
Honey – 2 tablespoons, melted
Salt – 1 teaspoon
Onion – 1, medium size, sliced
Tomatoes – 2, medium size, fully ripe
Capsicum – 1, medium size, sliced length-wise (optional)
Red chilli powder – 1 teaspoon
Black pepper powder – 1 teaspoon
Oil – 1 teaspoon
Ghee – 1 teaspoon

Method: Mix well the ginger, garlic, soy sauce, salt, honey, and chicken pieces. Marinate for a minimum of 2 hours, if possible overnight in the refrigerator. Heat a flat-bottomed fry pan and pour in the oil/ghee mix into it. When very hot, add the onions and saute till golden brown here and there. Add the tomatoes and saute till the oil separates from it. Now add the capsicum, red chilli powder, and black pepper powder and saute for a minute. Add the marinated chicken pieces and cook over moderate heat till the chicken pieces are cooked well. Serve hot garnished with lemon wedges, onion rings, and/or whole green/red chillies.

Isn’t it too simple to prepare at home?

PS Chef notes: You may adjust the amount of ginger flavor per your taste by adding or lessening up on the ginger especially if you are not a ginger fan.



Anonymous Lera said...

Mmmm, this sure is a signature dish!

Anonymous Ah Leung said...

What makes the chicken so red in color?

Blogger vkn said...

Thanks Lera.

Ah leung - We used kashmiri red chilli powder (degi mirch) which gives this wonderful red color without making the dish too hot. Infusion of honey and tomatoes augment its color.


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