1poundboneless chickencut in small cubes (450 grams)
2tablespoonginger paste
1teaspoonKashmiri chilli powderfor colour
6tablespoonoildivided
For Ginger Curry
1onionthinly sliced
Spices
1tablespoongreen chilli paste
½tablespoonroasted and grounded cumin
½tablespoonroasted and grounded coriander
½teaspoonturmeric powder
½teaspoonred chilli powder
½teaspoonblack pepper powder
Salt to taste
Other
3 tomatoesraw puree
¾cupyogurtwhipped (or less according to desired gravy)
1tablespoonbutter
Garnish
1inchginger cut in julienne, less or more
Chopped fresh corianderto garnish
1lemon wedge
Instructions
For Chicken
Mix chicken cubes, ginger, Kashmiri chilli powder and salt in a bowl, marinate for 15 minutes.
In a wok, fry chicken in 2 tablespoon oil for 5 minutes on high heat, remove from pan and set aside.
For Ginger Curry
In same pan or wok, take another 4 tablespoon oil and fry onion slices on medium heat for 7-10 minutes until very soft but not brown.
Now, add all spices in the curry and fry for 2 minutes.
Pour tomato puree and cook for 5-7 minutes on high heat until tomato water dries and oil separate on the sides of wok.
Now mix in cooked chicken and yogurt and simmer for 5-10 minutes on low heat until you see a thin layer of oil on top of gravy. Then add butter in the last.
Garnish with ginger, lemon wedges and fresh coriander.
Video
Notes
-You can also add ½ teaspoon ginger powder in curry if you like very strong ginger flavor.-Add just ¼ cup yogurt and burn extra water in last step for dry ginger chicken. --- Please check the tip above to know more about roasted cumin and coriander. You can use un-roasted cumin and coriander but roasted taste better.