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For the marinade
- 1 kg Chicken Curry Cut
- 2 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 tbsp Lemon Juice
- 2 tsp Salt
For the gravy
- 4 tbsp Mustard Oil
- 3-4 Cloves
- 5-6 Black Peppercorns
- 1 inch Cinnamon
- 2 Bay Leaf
- 2 cups Onion Chopped
- 1 tsp Garlic Minced
- 3 tsp Ginger Grated
- 2 Green Chilli Slit into half
- 1 cup Yogurt
- 1 tsp Maida
- 2 tsp Kashmiri Red Chilli Powder
- 1 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 2 tsp Ginger Finely Chopped
- 2 tsp Lemon Juice
- Ginger Juliennes
- 1 tbsp Coriander Leaves Chopped
Instructions
For the marinade
- Add all the ingredients in a very bowl and blend well.
- cowl the bowl and keep aside for half-hour.
- organize the chicken within the grill pan and grill on high heat till slightly bronzed from each the edges.
- take away the chicken from the pan and keep aside.
For the gravy
- once the oil is hot, add cloves, black peppercorns, cinnamon and herb.
- allow them to crackle for 5-6 seconds so add onion.
- Fry until onion turns semitransparent.
- Add ginger and garlic and fry until onion turns golden brown.
- Add inexperienced chilly and fry for a moment.
- currently add chicken and fry for 3-4 minutes on high heat.Whisk dairy product with flour and add it within the pan.
- Cook for 3-4 minutes on low heat till oil starts to separate on the edges of the pan.
- Add Kashmiri red chilly powder, turmeric powder, garam masala powder and salt and ½ cup of heat water.
- Add ginger and canopy the pan.
- Cook until chicken is completed.
- Add some a lot of water if needed.
- Add juice and cook for an additional minute.
- Garnish with Ginger Juliennes and Coriander.
- Serve hot with Rice or Phulke.
source
http://recipetocooking.blogspot.com/2019/02/ginger-chicken-curry.html
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dan
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