Ginger Chicken

Name: Ginger Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken (bone-in pieces, skinless); 3 inch ginger (peeled, divided; half crushed and half cut into thin juliennes); 6 pcs garlic (cloves, crushed); 2 pcs onion (medium, finely sliced); 0.5 cup yogurt (plain, whisked); 2 pcs green chili (slit); 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 2 tbsp oil; 1 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(97)

TASTE SCORE

8/10

A homestyle Indian chicken dish where fresh ginger takes center stage. The gravy is light, fragrant, and warming, with tender chicken simmered with onions, yogurt, and plenty of ginger for bold flavor.

PREP

20m

COOK

35m

SERVES

1 KATORI

300 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the chicken and aromatics.
1.Wash and drain the chicken pieces well.
2.Crush half the ginger with the garlic.
3.Cut the remaining ginger into thin juliennes for later.
4.Whisk the yogurt until smooth.
saute · ~7 min
Cook the onions.
1.Heat oil in a heavy pan over medium heat.
2.Add the sliced onions and cook until lightly golden.
3.Stir often so the onions soften evenly without burning.
TIPLightly golden onions keep the gravy balanced and let the ginger stand out.
saute · ~2 min
Add ginger, garlic, and spices.
1.Add the crushed ginger and garlic to the pan.
2.Cook until the raw smell fades, about 1 minute.
3.Add coriander powder, cumin powder, turmeric powder, and red chili powder.
4.Mix quickly for a few seconds so the spices do not scorch.
TIPLower the heat if the pan looks dry; burnt ginger turns bitter fast.
saute · ~6 min
Brown the chicken.
1.Add the chicken pieces and salt.
2.Cook on medium-high heat for 5 to 6 minutes.
3.Turn the pieces so they are coated well with the onion and spice mixture.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring well after each addition. Mix until the masala looks smooth and coats the chicken evenly.
TIPAdding yogurt on low heat helps keep it from splitting.
simmer · ~20 min
Simmer the chicken until tender.
1.Add the green chilies and hot water.
2.Bring the curry to a gentle simmer.
3.Cover and cook until the chicken is tender and the gravy thickens lightly.
4.Stir once or twice during cooking to prevent sticking.
garnish · ~2 min
Finish with ginger, garam masala, and pepper.
Add the ginger juliennes, garam masala, black pepper, and coriander leaves. Simmer uncovered for 2 minutes so the fresh ginger aroma stays bright.
serve
Serve hot.
Spoon the ginger chicken into a bowl and serve hot with roti, naan, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not brown the onions too deeply; pale golden onions keep the gravy light and let the ginger stay prominent.
2
Add the whisked yogurt in small batches over low heat so the sauce stays smooth instead of splitting.
3
Use hot water for simmering so the chicken keeps cooking steadily and the yogurt gravy does not tighten abruptly.
4
Save the ginger juliennes for the end; early cooking dulls their fresh, sharp aroma.
5
Bone-in pieces give this curry a fuller-tasting gravy and stay juicier during the covered simmer.
6
If the gravy reduces too much before the chicken is tender, splash in a little more hot water rather than turning up the heat.
7
This dish tastes even better after a short rest, as the ginger, pepper, and garam masala settle into the gravy.