Ginger Chicken

ginger chicken


  1. 1 1/2 tsp chilli powder
  2. 1/4 tsp turmeric (haldi)
  3. 1/2 cup oil (tel)
  4. 1 tblsp lemon juice
  5. 1 tblsp garlic (lasan)
  6. paste 3 tblsp fresh coriander leaves.
  7. chopped 3 medium tomatoes, chopped
  8. 3 tblsp yogurt, whisked
  9. 3 tblsp ginger, cut into thin strips
  10. 1 tsp chat masala
  11. 1 small onion, thinly sliced
  12. 1 tsp garam masala
  13. 1 kg boneless chicken breast, cut into small cubes
  14. 1 tsp coriander powder (dhania powder)
  15. 1 1/2 tsp salt (namak)
  16. 1 tblsp ginger (adrak) paste
  17. 2-4 green chillies, thinly sliced.


  • Heat up oil in a heavy based pot over medium heat.
  • Mix in the onions and stir fry until soft or for about 2 minutes.
  • Mix in ginger and garlic, stir fry about 2 minutes.
  • Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan).
  • Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.
  • Mix in chili powder, turmeric, salt and coriander powder.
  • Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
  • Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes.
  • mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan.
  • keep frying until the oil begins to separate.
  • Add lemon juice, ginger, chat masala garam masala, coriander leave and green chilies. Stir once, cover and stir fry for 3 minutes over low heat.
  • Serve hot.