High flame cooking and fiery flavors are found in many Pakistani dishes. Chicken ginger is one such dish, boldly highlighting the flavor of ginger. We recently realized that we have always (only) had Chicken Ginger at restaurants. So the MR. took it upon himself to add it to our Kitchen’s menu. And when the MR. decides to go on a mission, we know he’ll be successful. Hence, this dish is here to stay!
- Chicken – 250g
- Ginger (chopped) – 2 tbsp
- Tomato – 1 medium
- Salt to taste
- Garam masala powder – 1/2 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Red chilli powder – 1 tsp
- Ginger-garlic paste – 1 tsp
- Ginger (julienne) – 2 tsp
- Green chilli – 1
- In a blender, puree tomato along with salt and garam masala powder.
- In a wok, heat oil (about 4 tbsp) over high flame.
- Add chopped ginger and sautè until oil is fragrant (about 1 minute).
- Add chicken. Cook until water runs dry and the chicken turns white in color.
- Add tomato purèe mix, coriander powder, cumin powder, and red chilli powder. Mix well.
- Now add ginger-garlic paste, ginger julienne, and green chilli. Mix and cook until water has evaporated. You’ll be left with a smooth, thick curry.
- Serve warm with rice or roti.