GINGER MASALA CHICKEN

GINGER MASALA CHICKEN

GINGER MASALA CHICKEN

Serves 4

Preparing and cooking time : 35 -40 minutes.

How about having a nice chicken dish in less time. It has all the goodness of ginger and butter ;).

1 - 1.5 kg chicken cut in 8 to 10 pieces
3 cup water ( according to the need of  gravy )
6  potatoes halved

Chopped in machine/ blender

2 medium onions quartered

4 thumb size ginger pieces **more the better ( 4 tbs minced ginger)

4 garlic cloves 

chopped in chopper

Puree 

2 medium tomatoes

1/2 bunch coriander leaves with stems

 2 to 4 green chillies

Pureed

Dry spices 

1 tsp turmeric

Salt according to taste

1 tsp garam masala

1 tsp red chilli powder or paprika ( lal/red kashmiri chilli powder is the best for colour )

1/4 cup butter

Method

• Wash and clean the chicken and keep it aside.
• Chop the ginger, garlic and onions in a chopper. (as seen in the pic)
• Puree tomatoes, coriander leaves and it stems with green chillies. (as seen in the pic)
• Heat the butter in a pan, pour in the chopped onion mixture and cook for 5 minutes on high heat till aromatic.
• Add the tomato mixture to the cooked onion mixture cook for further 5 to 8 minutes till  the fat separates.
• To this add the cut chicken and potatoes and stir. Cover and cook for 5 minutes, then add the dry spices. coat well. Now, add the water.
• Season it, cook for another 10 minutes depending on the size of the chicken pieces and potatoes. At this stage, you can decide the thickness of the gravy. If thick gravy is needed cook it down more. 

• This GINGER MASALA CHICKEN can be served with naan, bread, chappati or rice.

Ginger chicken while simmering