Monday, 16 March 2015

Ginger Chicken

Ginger Chicken

Another Colonial recipe that has emerged as  generic Indian Cuisine seen on most menus in Indian restaurants across the world; yet none can ever be identical!

It can look rather greasy and sometimes floating in a tomato gravy which are both 
unappetising. I have tried to keep it healthy; no oil floating and the gravy nice and thick without compromising the flavour. 

12 pieces of chicken legs and thighs; skinless

1 tbsp sunflower oil
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp turmeric 
1 1/4 tsp red chillie powder
1 tsp freshly ground ginger paste + 1 tbsp of thinly slivered fresh ginger
4 cloves of garlic finely chopped
2 medium fried onion, finely chopped
1 tsp salt
3 tomatoes roughly chopped in large chunks
a handful of freshly chopped corriander leaves
1 large green chilli pepper, sliced

In a pan heat the oil. Add the washed, patted dry chicken and allow it to brown on both sides. This will take about 10 minutes. Add 1/2 cup of water.Mix well.

Now add all the spices. Sprinkle them all over the chicken. Leave the slivered ginger, tomatoes, green pepper and corriander for the very end so they are on the top of the chicken. Cover the pan, lower the heat and cook for 30 minutes. Add the tomato, green pepper, ginger and corriander leaves, cover and let it simmer for another 10 minutes. Check that the chicken has cooked through and serve with warm chappatis.

Read more about Parsi Food and its origins in my cookbook The Art of Parsi Cooking; reviving an ancient cuisine.

For more recipes from Indian Cuisine Parsi Style,

click Niloufer's Kitchen: Quick and Easy

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