Ginger Chicken Curry
Indian Ginger Chicken Curry Recipe for quick dinner. Bone in Chicken cooked with the strong flavor of ginger and Indian spices makes a perfect curry to serve with chapati or roti. You can labeled this family favorite Indian ginger chicken curry as spicy, peppery and rich with mellower ginger flavor.
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Servings: 2 Persons
Calories: 437kcal
Equipment
- Pan
Ingredients
- 600 g Chicken
- ½ teaspoon Salt
- 3 inches Dry Ginger powder
- 1 teaspoon Garam Masala Powder
- 1 cup Yogurt
- 1 tablespoon Oil
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric Powder
- Coriander Powder
- 3 Tomatos Cubes
- 3 Green Chilies
- Garnish with Julianne Ginger
Instructions
- In a bowl, add chicken and marinate with yogurt, salt, dry ginger powder, and garam masala.
- Marinate for 1 hour.
- In a pan, add oil and heat it up.
- Add ginger and garlic paste.
- Saute for a few minutes.
- Now add marinated chicken and cook on high heat until chicken changes the color.
- Now add spices, red chili, turmeric, and coriander powder.
- Again mix and cook on high heat to form a gravy.
- Add tomatoes and green chilies and cook on high heat.
- Now add water (100ml) and mix well.
- Cover and cook for about 30 minutes to tender the chicken.
- After 30 minutes, check chicken if the oil is floating over the surface it’s ready otherwise cook on high heat to evaporate water.
- Garnish with Julianne ginger and serve!
Notes
- Cook chicken on high heat to seize the pores. This step will make the chicken soft, tender and juicy.
- If you don't have dry ginger (Zingiber Officinalis) then use fresh chicken. Dry ginger is dehydrated so create a specific flavor in chicken curry.
- Peel tomato skin before adding in curry as it will make smooth curry.
- Before dishing out make sure to cook the chicken on high heat until it shows oil on the sides.
Nutrition
Serving: 600g | Calories: 437kcal