We always had ginger chicken ,chinese version, from restaurants. I don't remember the original source of this recipe as this was something I scribbled in my diary long ago; about 12 years back. This was a favourite recipe then. But still didn't cook this for years since then and now thanks to this blog that I'm back with all my favourite recipes.
This gravy is called ginger chicken as ginger is used as the main ingredient here. And don't panic with the quantity; use as much as specified; You are gonna enjoy this for sure.
Chicken 1/2 kg
Chilli powder 2 tsp Ginger garlic paste
Ginger 50 gms
Garlic 25 gms
Green Chillies 2
Onion 150 gms
Dry Coconut Powder 2 tbsp
Garam Masala 1/2 tsp
Coriander powder 1 tsp
Marinate chicken in the marinade ingredients and half cook them until water gets evaporated. You can fry or grill them also. Thats completely upto u.
Make a paste of the 'first masala' ingredients.
Fry onions till it turns brown. Make a paste of these along with other ingredients listed under second masala.
Heat 2-3 tbsp of oil in a pan and add first masala paste. Saute for a few seconds and then add second masala paste. Cook until the masala leaves the sides of the pan.
Add chicken to this. Cook till chicken is cooked well. You can add water if you need.