Saturday, April 26, 2008

Ginger Chicken

  • Boneless Chicken 1/2 kg
  • Ginger paste 1 1/2 tsp
  • Onion 2 nos
  • Tomato 1 no
  • Dry red chilly 3 to 4
  • Garlic pods 1 to 2
  • Turmeric powder 1/2 tsp
  • Chilly powder 2 tsp
  • Mustard seeds
  • Cinnamon stick 2 to 3
  • Aniseed(perinjeerakam) 1/4 tsp
  • Curry leaves
  • Water

Marinate the chicken with ginger paste, turmeric pdr and salt and keep it refrigerated for 4 hrs. Heat oil in a pan and add mustard seeds. When it starts spluttering, add dry chilly and garlic and roast it in medium flame. Add cinnamon sticks, aniseed and onion and fry it till it turns light brown. Add turmeric pdr, chilly pdr and salt and saute well. Add tomato pieces to it. Add chicken and mix well. Add sufficient water to it and cook well.

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  1. Hi tina, thnx for ur comments and tips on Photo taking. When u told me,while taking pics, sunlight is necessary, it just clicked me that all my photoes are taken at nyt as I cook in the eve...I tried taking some snaps in sunlight, and u r ryt, they are better. But again,taste also adds to it. Now i have gone thru all ur pics. Great ones. Thanks for stopping by my bolg. Thalassery mutton biriyani is quite famous in kerala for its distinct taste.

  2. Ginger chicken looks yummy and delicious..