Name: Ginger Garlic Chicken
Prep time: 30 min
Total time: 30 min
Ingredients: 1 kg Chicken (cut into pieces); 2 nos Onion (thinly sliced lengthwise, large); 6 nos Green chillies; 3 to Ginger (peeled and crushed with a pestle); 10 to Garlic pods (peeled and crushed with a pestle); 2 stems Curry leaves; 2 bunches Coriander leaves (coarsely chopped); 2 tsp Cumin seeds (Jeerakam); 1 tsp Mustard seeds; 3/4 tsp Turmeric powder; 1 to Chilli powder; Garam masala powder(recipe in the same website); 1 no Lemon; Salt (As reqd); 1/4 cup Oil

Ginger Garlic Chicken

A spicy ginger and garlic chicken

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Prep Time 30

Total Time 30

Cuisine Karnataka

Servings people

Ingredients

1 kg Chicken cut into pieces
2 nos Onion thinly sliced lengthwise, large
6 nos Green chillies
3 to Ginger peeled and crushed with a pestle
10 to Garlic pods peeled and crushed with a pestle
2 stems Curry leaves
2 bunches Coriander leaves coarsely chopped
2 tsp Cumin seeds Jeerakam
1 tsp Mustard seeds
3/4 tsp Turmeric powder
1 to Chilli powder
Garam masala powder(recipe in the same website)
1 no Lemon
Salt As reqd
1/4 cup Oil

Instructions

Marinate the chicken pieces with salt, turmeric, chilly powder and lemon juice. Set aside the marinated chicken for half an hour to an hour.
Take a deep bottomed vessel and heat it.
Add oil to the vessel.
Once oil is heated, add mustard and cumin seeds.
After seeds splutter, add one stem of curry leaves.
Add the crushed garlic and ginger and fry them till the raw smell leaves.
Once the garlic turns mild golden color, add the onions.
Fry onions till they are golden brown.
Add the chillies and fry for a while.
Add the marinated chicken and fry for 20 seconds.
Cover the vessel and cook for 10 mins.
After 10 mins, add 2 tsp of garam masala and stir in well.
Add salt as per taste.
Cook the dish uncovered, till most of the liquid has evaporated.
Before removing from flame, add the remaining curry leaves, lemon juice and the chopped coriander leaves.
:- Serve hot with chappathis and hot rice and sambhar.

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Ginger Garlic Chicken