Ginger Chicken Sukka/ Ginger Chicken Dry

After a long time I am back with a bang with yet another chicken delicacy.

Ginger Chicken Dry recipe

( makes 1 Serving / Cooking time 20 minutes)

Chicken 100 gms/ 1/4 lb

Fresh Ginger root - 1 inch piece peeled and grated

Onion - 1/2 cup chopped

Green peppers - 1 tbsp finely chopped

Curry leaves - a few leaves, torn

Coriander powder - 1 tbsp

Chilli powder - 1/2 tbsp

Turmeric powder- 1/2 tsp

Biryani masala powder - 1 tsp (check my recipe here)

Salt to taste

Plain Yogurt - 2 tbsp

Cooking oil - 2 tbsp ( I use canola oil)

Wash the chicken pieces and marinate with the yogurt, salt and turmeric powder. Leave it aside until you chop the onions and grate the ginger.

Heat a skillet and pour 2 tbsp of cooking oil. Add the curry leaves, chopped onion and sauté in medium flame. Now add the chicken and the ginger together. Sauté in medium fine until the chicken turns white.

Now add the coriander powder, chilli powder and the biryani masala powder, mix well and cover with a lid and cook for 10 minutes.

You don’t have to add water to cook the chicken. The yogurt and the water from the chicken will be sufficient enough.

Now remove the lid and cook for few more minutes, so that the excess water evaporates. At this point the chicken leaves out the oil. Now sprinkle the peppers, cover with the lid and switch off the stove. Leave it aside for 10 minutes.

Ginger chicken sukka is ready to serve. It will taste heavenly when you bite into them chicken. You will taste the spicy, warm, and slightly sweet taste of the ginger in your pallets.

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