We celebrated our twins birthday in this way. Dinner accompanied with Birthday Cake, kerala parotta, new version of ginger chicken, veg.stew, some veg.salad, payasam and some fruits also. Two family friends are also with us. We enjoyed playing andakshari.
I am sharing here a recipe of ginger chicken. My husband contributed the main part to cook this recipe.
- 2 kg chicken evenly cut
- 4 big onion sliced
- 100 g ginger sliced
- 2 tomato sliced
- 4 green chili slitted
- 2 tbsp kashmiri chili powder
- 4 tbsp tomato sauce
- 2 tbsp green chili sauce
- 1 tbsp soya sauce
- 6 tbsp sun flower oil
- Salt to taste
- 1 tbsp corn flour
- Corriander leaves
- 1 tsp turmeric powder
Boil 5 or 6 pieces of chicken two cup of water, for five minutes to make a stock.
Blend the onion in a blender. Then blend tomato. Lastly grind ginger well.
Heat the oil and add the chicken in the oil then saute well.When It will change into rose color. Remove from the fire.
Pour the balance of the oil in the same heavy bottomed pot and add the blended onion in it. Stir well.
When color of the onion changes add ginger saute for two to three minutes when its aroma comes add the tomato puree. Stir occassionally when the oil starts leaving from all sides. This is the time to add chili powder and sauces one by one and put enough salt also.Then we can add the chicken stock and allow to boil. Add the chicken pieces in the boiling gravy. If more water is needed add it. I poured 2 litre of water and stock in it.
Close with lid and allow to cook. Stir in between. In Around 15 minutes all ingredients will combined in the gravy then become thick and it will be cooked. Mix corn flour with little water and pour it into the chicken.And garnish with corriander leaves.