Shwet's Sizzling Wok

A foodie's delight

Ginger Chicken

on June 17, 2015

A very flavorful curry, I made it last night on Hubby’s demand, As he was craving for some ginger chicken !! Its too very quick and easy, and loaded with flavors !! A perfect one for your rotis or steamed rice. Loved making this as much as I enjoyed eating it 😛


  • 1 kg chicken – Medium sized pieces
  • 4 tbsps fresh yogurt
  • 2 tbsps coriander powder
  • 1 tbsps cumin powder
  • 1/2 tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1″stick of cinnamon
  • 5 cloves
  • 4 pods green cardamom seeds removed
  • 8 black peppercorns
  • 1 large bay leaf
  • 1 star anise
  • 1 large onion chopped very fine
  • 2 medium tomatoes chopped fine
  • 1/2 cup water
  • Salt to taste
  • 4″piece of ginger cut into julliennes
  • 3-4 tbsps vegetable/ canola/ sunflower cooking oil
  • Chopped fresh coriander to garnish


  • Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool.
  • Grind the spices to a fine powder and mix with the other powdered spices. Keep aside.
  • Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and keep aside for 30 minutes.
  • About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy. Next add the chilli powder, coriander and cumin powder and mix well, add about 2 tbsp of water and fry for a minute.
  • Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides.
  • Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
  • Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy is thick,
  • Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Parathas and a green salad.

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