Ginger chicken

• Boneless Chicken - 500g
• Onion - 3 small
• Ginger - 1 inch thick and an inch long
• Ginger-garlic paste - 2 tsp heaped
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Green Chilli - 2
• Pepper powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Jeera (Cumin) powder - 1/2 tsp
• Lemon juice - 2 tblsp
• Coriander leaves chopped - 2 tsp
• Oil - 5 tblsp
• Butter - 1 tsp or oil - 2 tsp (optional)
• Chicken stock - 100ml
• Salt - to taste
• Sugar - 1/2 tsp
• Water - as required

1. Cut the Chicken breast into 1 inch long, thin strips.
2. Wash and marinate the chicken with salt, turmeric powder, ginger-garlic paste and half of lemon juice for aleast 1 and 1/2 hour - 2 hours.
3. Chop onion and coriander leaves coarsely; Grate the ginger into thin long strips; Slit the chilli.
4. Soak the ginger strips in the rest of the lemon juice.
5. Heat 2 tblsp of oil in a pan.
6. Add onion and coriander leaves and fry them for about 4-5 minutes.
7. Switch off the heat and remove them from the pan and set it aside for cooling.
8. Grind them when it is colder.
9. Add rest of the oil in the above pan and heat it.
10. Leave few ginger strips for garnishing; add most of the soaked ginger strips to the pan; fry for a minute.
11. Add the marinated chicken and fry them until they are light brown on both sides.
12. Add the ground mix, chilli, salt, chilli powder, cumin powder, pepper powder and garam masala to the chicken.
13. Saute them for few minutes.
14. Add chicken stock, sugar and ginger soaked lemon juice; let it cook for about 3-4 minutes on a medium heat or until the chicken is cooked well.
15. Remove the lid, add butter/oil and let it boil until the masala becomes thick and oil gets separated.​
16. Garnish with the rest of the ginger strips.

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