Ten Napkins Spicy Ginger Chicken |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 3 |
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This is from today's Thursday magazine and was submitted by Rani Johny! Ingredients:
1 kg chicken, cleaned and cut into medium size pcs |
5 onions, sliced lengthwise |
10 cloves garlic |
6 green chilies |
2 teaspoons coriander powder (freshly ground) |
6 dried red chilies |
1 piece tamarind pulp, the size of a gooseberry |
1 teaspoon fresh lemon juice |
1 teaspoon black pepper (freshly ground) |
1 cup oil |
50 g ginger, freshly chopped |
salt |
1/2 cup water |
1 teaspoon tomato sauce |
3 tablespoons fresh coriander leaves, finely chopped |
Directions:
1. Make a fine paste of dry red chillies, corriander powder and tamarind by adding a little water.
2. Extract juice from the ginger and keep aside.
3. Marinate the chicken pieces in lemon juice, pepper and salt for 1 hour.
4. Heat half a cup of oil in a skillet.
5. Add onions, green chillies (chopped) and garlic.
6. Fry till onions turn golden brown and the raw smell of garlic is gone.
7. Add the chicken pieces.
8. Pour in 1/2 cup of water.
9. Cook, covered, for 10 minutes.
10. In the meantime, in another skillet, take the above prepared fine paste, tomato sauce and ginger juice.
11. Bring to a boil.
12. Add the cooked chicken to this gravy.
13. Boil well.
14. Garnish with fresh corriander leaves.
15. Serve hot with rice/rotis/naan/parathas/bread!
16. ENJOY!
17. Oh dont forget to keep 10 napkins on hand per person, coz this is so spicy, your going to need'em.
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