Ginger Chicken Pakistani Style

Ginger Chicken Pakistani Style

Ingredients
3 tablespoon oil
1 teaspoon finely minced/grated ginger or 1 tsp ginger paste
1/2 teaspoon garlic paste
1 medium onion finely chopped
3 medium tomatoes finely chopped
1/4 teaspoon turmeric haldi
2 teaspoon coriander powder dhania powder
1.5 teaspoon salt
1.5 teaspoon red chili powder
1/2 kg chicken divided into 8 pieces or use boneless chicken, cut into 2 inch pieces
2 tablespoon tomato ketchup or 1 tablespoon tomato puree/paste
2 inch knob of ginger finely julienned (keep some for garnish)
1 cup fresh coriander finely chopped (leaves & stalks both)

Instructions

Heat oil in large pan on medium high heat. Once oil is hot, add freshly grated ginger/ginger paste and garlic paste and saute for 1 minute till the flavor comes out.
Add onions and saute till light golden (about 5-7 minutes). Keep stirring so that the onions don't burn.
Add chopped tomatoes along with the rest of masalas (turmeric, coriander powder, salt & chilli powder). Keep stirring till the tomatoes thicken and becomes a jam-like consistency.
Add the chicken along with 1/2 cup to 1 cup water and let it cook on high heat for 2-3 minutes then turn it on low-medium till chicken is tender. It will take approx. 15-20 minutes for boneless chicken, whereas chicken with bone will take about 30-40 minutes. Once the chicken is ready, you should see the masala oil on top of the tomato gravy.
Approximately 5 minutes before the chicken is done, add tomato ketchup/tomato puree.
Add about 90% of the julienned ginger on top of the dish, and let it cook for a minute then take it off heat.


Garnish with fresh coriander and the remaining sliced ginger. Serve with naan/chapati or fresh steamed basmati rice.