Ginger Garlic Chicken -beginner's recipe to stylish cooking.
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Ingredients of Ginger Garlic Chicken -beginner's recipe to stylish cooking:
- Give 700 grams of chicken boneless , cut into small pieces.
- Require 2 teaspoons for ginger garlic paste.
- Provide 1/2 teaspoon chilly red powder.
- Give 1/4 teaspoon for turmeric powder.
- You need 1/2 - 1 teaspoon of black pepper powder.
- You need 2 teaspoons - lime juice.
- Require to taste of salt.
- Need 1 teaspoon - tomato sauce.
- Prepare 1 teaspoon - soya sauce.
- Provide 1 - 2 teaspoons of vegetable oil.
- Give 1 teaspoon of chopped ginger finely (1/2 an inch piece will do).
- Need 7 - 8 cloves for garlic crushed.
- Give 10 - 12 numbers shallots , chopped (can use red onions as well, chopped into small cubes).
- Prepare as required of water.
- Require as required of spring onions to garnish.
Ginger Garlic Chicken -beginner's recipe to stylish cooking instructions:
- Marinate the boneless chicken pieces with salt,pepper,chilly and turmeric powders and ginger garlic paste. Add lime juice, tomato and soya sauces as well and mix well and leave in the refrigerator for at least 15-20 minutes. (No hard and fast rule to use boneless chicken. Also, I add turmeric because it is cool and is said to have medicinal value. If it's disturbing the chinese authenticity, chuck it)..
- In a pan, heat the vegetable oil and add chopped ginger and crushed garlic and saute till golden brown. Add in the shallots and when the color starts fading, add in the tomato as well and saute again..
- Add the chicken pieces, give it a good mix and and saute again for about 2-3 minutes. Add water, just as to cover the chicken pieces and allow it to boil. Once it boils, cook with the lid closed for about 10-15 minutes..
- Check on the chicken if it is cooked and taste. Time to add any additional salt/pepper/lime juice if required to balance the flavors. Open the lid and dry out the water and if you like it to be really dry and charred, feel free to add a little oil and fry as you like it. It can very well be served as a curry too..
- Serve hot with some spring onions on top. Goes with fried rice, rotis and any flat breads..
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