Servings : Serves 4-5
The gingery spicy warmth of this dish is fantastic, this is definitely one of my fave chicken dishes! 🙂
- 1 chicken, skinless, cut into 8-10 pieces
- 1/2 cup julienned ginger
- 5 fresh tomatoes, chopped
- 1 tsp. tomato paste/puree
- 3 green chillies, chopped
- 1/2 tsp. turmeric powder
- 2 tsp. roasted and crushed cumin
- 1/2 tsp. coriander powder
- salt to taste
- 1 tsp. red chilli powder
- 1 tsp. red chilli flakes
- 1/4 tsp. garlic paste
- 1/4 cup plain yoghurt
- 1/4 cup milk
- 1/2 cup oil (drain the excess after cooking)
- chopped coriander for garnishing
Heat oil, add the ginger (reserve a few slivers of ginger for garnishing), 1 green chili chopped, and garlic paste. Once the aroma is released, add the chopped tomatoes and the cumin, turmeric and coriander powders. Cook on medium heat whilst stirring until all the excess moisture from the tomatoes is gone and the oil gets released. Now add the chicken pieces and sprinkle some salt. Turn the heat up on medium-high and fry the chicken until color begins to change..
Now sprinkle the red chili powder and chili flakes. Add the tomato paste. Give it a stir and reduce the heat to medium. Whisk the yoghurt and milk together, then add them into the pan. Bring to a simmer, adjust salt, cover the pan and set the heat on low. Let the chicken boil gently until tender. For extra gravy you can add some warm water.
Finally add the remaining chopped chili and garnish with coriander and some more ginger strips.