- 1/2 Kg Boneless chicken
- 3 tbsp. Ginger julienne
- 2 Crushed Tomatoes or Tomatoes Puree
- 3 Green ChiliesChopped
- 1/2 tbsp. Turmeric
- 1½ tbsp. Cumin Crushed Roasted
- 1 tbsp. Coriander powder
- 1 tbsp. salt
- 1 tbsp. Chili powder
- 1 tbsp. Red pepper crushed
- 1 tbsp. Garlic paste
- ¼ cup Yogurt
- ¼ cup Milk
- ½ cup Cooking Oil
- Coriander leaves for garnishing
Who doesn’t love cooking with chicken? Undoubtedly we all do because it’s the most commonly consumed meat in cooking around the world. There are hundreds of dishes that are made in a million kitchens with chicken in it every day, and people love them all. As humans and omnivorous by nature, we like to keep our options open while choosing foods for ourselves. As time has passed, several types of foods and recipes are invented for the sake of food love among people of this world.
When it comes to creating something simple yet delicious, we always prefer some chicken over other types of meats, which are easy to cook and merge into various kinds of vegetables and spices. We cannot name a few dishes that include chicken because the list goes long, and every recipe is loved and appreciated.
One of those dishes is GINGER CHICKEN RECIPE that is mostly loved by Asians. The spicy and gingery dish with a twist of spices and heat boosts our taste buds to the top, making the meal one of our favorite recipes for life. It’s easy and quick to make and never takes up much time and space in the kitchen. The ingredients are easy to arrange, so you can always try it on weekends with your family and friends.
So, want to try it out? Here’s the recipe to make it easy for you.
Heat the oil in a pan for at least 5 minutes on medium heat then add the garlic julienne. Fry for 5 minutes and add chicken. Cook the mixture for at least 5-10 minutes to get the chicken moist and cooked correctly.
Next, add in the chopped tomatoes or tomato puree along with turmeric, crushed or roasted cumin, coriander powder, and chili powder, red pepper crushed, and salt into the mixture. Mix gently for ten minutes until everything merges well, and the chicken is tender.
The smell will say it all, and when you are sure everything is done, then you can add in some yogurt and milk. Mix well and cover with a lid. Put it on low heat until it’s cooked.
Pour it out in a fancy bowl and garnish it with chopped green chilies and coriander leaves.
Serve hot with Naan or Chapattis