How To Make Delicious Chicken Ginger

I hope everyone is loving my recipe’s and finds them helpful, we are just a few weeks away from Christmas and the holiday countdown has begun, isn’t this crazy! We’re a family of two, wherein I prefer vegetables and my better half would fancy non-veg cuisine, I have been making chicken dishes for him, but now that Fall is here, I wanted to try a variation with some special sharp ingredients instead. I often think up of recipe that sounds good in my head but may not always turn out great for blog worthy recipes, this chicken ginger recipe was one of those I wasn’t sure about how it would turn out. The addition of ginger as the main ingredient was amazing and the outcome never disappoints.

I love to sup ginger tea as somewhere it makes me feel fresh and rejuvenating from inside, winter reminds me of crunchy salad with ginger turmeric root dressing and ginger turmeric root halwa. When I was a kid we had a spoonful of ginger halwa after our main dish whether we like it or not. I was usually not the finicky one’s and loved the sweet and little spicy taste of the halwa while my siblings were forced to have it, because of its powerful and wonderful affects combating against the bad effects in this weather!

When added to chicken, its fresh, spicy and distinct flavor blended perfectly to create a simple yet delicious dish. I think chicken ginger is the perfect meal to comfort during winter time. Serve this with hot naan, cauliflower rice to keep the carbs low, I served it with stuffed peppers and it really balances the flavors well. Soon I will be sharing stuffed peppers recipe with you’ll.

Chicken Ginger

Preparation Time: 10 minutes

Cooking Time: 25-30 minutes

Total Time: 40 minutes

Serves: 2-3 persons

Ingredients:

½ kg boneless chicken pieces

2 roughly sliced tomatoes

2 tablespoons cooking oil

2-3 tablespoons greek yogurt

1 tablespoon garlic paste

1 tablespoon ginger paste

1 teaspoon red chili flakes

½ teaspoon turmeric powder

½ teaspoon black pepper

2 green chilies, slit

2 tablespoons ginger julienne

2-3 tablespoons ghee/clarified butter or butter

1 tablespoon finely chopped cilantro

Salt to taste

Method:

• In a wok, heat cooking oil and add ginger and garlic paste, sauté for a few minutes and fry chicken cubes until it changes the color.
• When the chicken is no longer pink, immediately add sliced tomatoes, slit green chilies, 1 teaspoon red chili flakes, ½ teaspoon turmeric powder, ½ teaspoon black pepper, ginger julienne and salt to taste. Allow it to cook for 8-10 minutes until the tomatoes soften and the oil oozes out.
• Add whisk greek yogurt and mix well, cook under low flame until the chicken is cooked. Splash a little water only if needed. Add butter and adjust the seasoning, garnish with chopped cilantro and ginger julienne. Enjoy!