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Ginger chicken in the wok.
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5 from 6 votes

Indian Ginger Chicken

A delicious and easy chicken curry for ginger lover. Serve with naan or rice.
Course Main Course
Cuisine Indian, Pakistani, South Asian
Keyword ginger chicken recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 40 minutes
Servings 4
Calories 459kcal


For chicken

  • 1 pound boneless chicken cut in small cubes (450 grams)
  • 2 tablespoon ginger paste
  • 1 teaspoon Kashmiri chilli powder for colour
  • 6 tablespoon oil divided

For Ginger Curry

  • 1 onion thinly sliced


  • 1 tablespoon green chilli paste
  • ½ tablespoon roasted and grounded cumin
  • ½ tablespoon roasted and grounded coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon black pepper powder
  • Salt to taste


  • 3 tomatoes raw puree
  • ¾ cup yogurt whipped (or less according to desired gravy)
  • 1 tablespoon butter


  • 1 inch ginger cut in julienne, less or more
  • Chopped fresh coriander to garnish
  • 1 lemon wedge


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.


-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.


Serving: 1cup | Calories: 459kcal