Ginger chicken curry for chapathi | Ginger chicken recipe

Restaurant style Ginger Chicken Curry at home! Chicken cooked with ginger flavour is truly a satisfying curry to have with rice or roti. Whether served with roti, chapathi, or ghee rice, this curry is sure to be a hit at your dining table.

Video recipe:

Ingredients:

to mariante:

• 1/2 kg chicken, cut into pieces
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 tsp ginger garlic paste
• Other ingredients
• 2 tbsp oil
• 1 green chili, chopped
• 1 inch ginger, julienned
• 1 onion, finely chopped
• 1 tomato, chopped
• 1/4 tsp salt
• 2 tbsp curd (yogurt)
• 1/2 tsp chili powder
• 1/2 tsp Kashmiri chili powder (for color)
• 2 tsp coriander powder
• 1/4 tsp pepper powder
• 1/4 tsp garam masala
• Kasuri methi (dried fenugreek leaves)
• to make corn slurry:
• 1/2 tbsp corn flour
• Water as needed

Instructions:

1. Marinate the chicken pieces with turmeric powder, salt, and ginger garlic paste. Let it marinate for 30 minutes.
2. Heat oil in a kadai (Indian wok) and add chopped green chili and julienned ginger. Saute for a few seconds.
3. Add finely chopped onion and fry until golden brown.
4. Add chopped tomato, a pinch of salt, and fry until the tomatoes turn mushy.
5. Mash the tomatoes with the back of a ladle.
6. Add curd to the onion-tomato masala and mix well. Cook for a minute.
7. Add turmeric powder, chili powder, Kashmiri chili powder, and coriander powder. Mix and fry until the masala leaves oil.
8. Add the marinated chicken pieces and mix well with the masala.
9. Pour in 1 cup of water, cover, and cook for 10 minutes on high heat.
10. Open the lid and add pepper powder, kasuri methi, and garam masala. Mix well.
11. Make a corn slurry by mixing corn flour with water. Add this slurry to the curry to thicken it.
12. Close the lid and cook for an additional 2 minutes on high heat.
13. Garnish with ginger juliennes before serving.

Step pics

Marinate chicken with turmeric, salt and ginger garlic paste.

Mix well and marinate for 30 minutes

heat oil in a pan and add green chillies and ginger

saute for a minute

add chopped onion

fry until bown

add chopped tomatoes

along with salt for frying

cook until tomatoes turn soft.

mash it with ladle

add curd

cook until it blends with masala

add all spice powders

mix well and cook for raw smell to leave

add marinated chicken

mix well

add water

close and cook until chicken is done

add pepper powder

sprinkle crushed kasuri methi

and lastly add garam masala

mix, close and cook for a couple of minutes

mix corn flour with water to make slurry

add the slurry to the curry

mix well

close and cook for a a couple of minutes again

Garnish with ginger and serve hot with roti or rice

Tips:

• Adjust the spice levels according to your preference.
• For a richer curry, you can substitute cream for curd.
• Adding kasuri methi enhances the flavor of the curry.

FAQs:

Q: Can I use boneless chicken instead of chicken with bones? A: Yes, you can use boneless chicken for this recipe. Adjust the cooking time accordingly.

Q: Can I skip the corn flour slurry? A: The corn flour slurry helps thicken the curry. If you prefer a thinner consistency, you can omit it.

Q: Can I make this curry in advance? A: Yes, you can make the curry in advance and reheat it before serving. It tastes even better the next day as the flavors develop.

Enjoy your homemade Ginger Chicken Curry packed with delicious flavors and served with your favorite accompaniment!