Ginger Chicken Recipe

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Ginger Chicken
  • Chef: Shivangana Malik
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Chicken cooked with ginger, yoghurt, cashew paste and a splash of lemon juice. Top it off with cashew nuts and serve piping hot.

Ingredients of Ginger Chicken

  • 4 chicken leg pieces
  • 1/2 cup yogurt
  • 1/4 cup refined oil
  • 1/4 cup cashew nuts
  • 2 tomatoes - chopped
  • 2 onions - chopped
  • 2 garlic flakes - chopped
  • 3 Tbsp ginger - chopped
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp fennel powder
  • 1/2 tsp cumin powder
  • 2 Tbsp lime juice
  • Mustard powder - a pinch
  • 1/4 cup sesame seed oil

How to Make Ginger Chicken

  • 1.1. Boil the half the cashew nuts along with half the onions.
  • 2.2. When the cashew nuts are cooked drain the liquid and cool.
  • 3.3. Fry the remaining cashew nuts in the oil till light brown in color. Drain and keep aside.
  • 4.4. Grind the garlic and the ginger to a fine paste in a blender adding a little water.
  • 5.5. Grind the cashew nuts and the onions to a fine paste in a blender. Keep aside.
  • 6.6. In a basin, place the chicken pieces and add the yogurt, onion-cashew paste, garlic ginger paste, cumin powder, fennel powder , lime juice, salt and the red chilly powder.
  • 7.7. Mix thoroughly and keep aside for 3 hours.
  • 8.8. Heat the oil in a kadai. Add the tomatoes and fry over a medium flame for a minute.
  • 9.9. Add the chicken pieces, the marinade (the liquid remaining in the basin) and very little water and cook the chicken over a low flame till the chicken is cooked and there is no gravy remaining.
  • 10.10. Remove from the flame and serve hot garnished with the fried cashew nuts.