Chicken Ginger

Pakistani Restaurant Favorite: It’s a favourite of mine and Salim.

1 HOUR

EASY

5 PEOPLE

A favorite Pakistani restaurant. Salim always orders kebabs when we go to eat Pakistani cuisine, and I will order the same. A marriage made in heaven? I think so.

This recipe was taught to me by our cook at the Services Mess a few years ago. The food in the mess brought back fond memories of my father’s service in the army. It’s one of Salim’s favourite dishes, and I was so glad I learned it before we got married.

It is a recipe I want to share with you in hopes that you will also try it. You can spice it up by adding green chillies.

Chicken Ginger

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Ingredients

• Cut 1.5 lbs. of chicken breast into bite-sized pieces
• One onion
• 2 Roma tomatoes
• 1 tbsp garlic paste
• Ginger paste, 1 tbsp
• Red chilli powder, 1/2 tsp
• Half a teaspoon of turmeric
• Cumin powder, 1/2 tsp
• Coriander powder, 1/2 tsp
• White pepper, 1/4 tsp
• Use 1/2 teaspoon of Kashmir lal Mirch (optional).
• Salt 1 tsp
• Fresh cracked pepper, 1/2 tsp
• 6 tbsp oil
• Half a cup full-fat yoghurt
• Heavy cream, 4 tablespoons
• Ginger julienne 1 inch
• Handful of chopped cilantro
• Chopped green chillies
• Garam Masala, 1/4 tsp

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Instructions

• After the chicken has been cut into bite-sized pieces, could you place them in a bowl with water? They will loosen the fibres. The chicken will be easier to eat. After soaking for 10 minutes, drain the chicken.
• The onion and tomatoes can be blended with a small amount of water to form a paste.
• In a large pot, heat the mixture of onion, tomato, and ginger-garlic paste on medium-high. 15 minutes covered with no water in the pot.
• Add all spices until “oil” after 15 minutes. Turn up the heat and let the spices and water cook.
• Pour the cream, yoghurt, and oil into the thick masala. Stirring and cooking for approximately 5-8 minutes. You should start to see oil seeping through.
• Add the green chillies and the green ginger after the oil separates.
• Reduce the heat to its lowest setting, cover the pot, and let it simmer for a while. This should take about 5 minutes.
• Sprinkle the remaining cilantro, ginger and Garam Masala over the curry.
• With naan or chapati or boiled rice, serve.

NOTES

• You can make this dish with chicken thighs for more flavour, but it is best made with breast meat. I prefer to use chicken breast.
• You can use paprika, Kashmiri lal Mirch or a combination of both to add colour and spice to your dish.
• My grandmother gave me a great tip: when making chicken ginger, add half the ginger that you would use for garnishing in the last 10 mins to get the most flavour.
• You can easily double this recipe to make it twice as big.