Quick 30-Minute Pakistani Ginger Chicken
Quick 30-Minute Pakistani Ginger Chicken is chicken mixed with powdered spices and few ingredients including ginger for a flavorful curry.
Servings: 4 people
Calories:
Ingredients
Chicken Ginger
- ⅓ cup olive oil
- 1 lbs chicken breast chunks
- 2 tbsp ginger garlic paste
- 1 medium onion finely chopped
- 1 inch ginger cut julienne
- 1 green pepper
- 1 cup yogurt whipped
- 2 medium tomatoes chopped
Powdered spices
- 1 tsp red chili powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- ¼ tsp Garam Masala powder
- 1 tsp black pepper
- ½ tsp turmeric powder
- 1 tsp kosher salt
Garnish
- ¼ inch ginger julienne
- 2 black cardamoms crushed seeds
Instructions
- Take out the seeds of the black cardamoms and discard the skin of black cardamoms.
- Crush the black cardamoms' seeds with a mortar and pestle.
- In a medium-size pot, on medium heat, add olive oil, and let it heat up.
- Now add onion, sauté until brown.
- Add green pepper and 1 inch ginger julienne and mix well.
- Now add ginger garlic paste and mix well.
- Add tomatoes and keep mix for 5 minutes or until the tomatoes softens.
- Next add powdered spices and salt and mix for 20-30 seconds.
- Add Chicken and mix well until the chicken changes its color.
- Now add whipped yogurt and mix well.
- Let it cook for 2 minutes with continous mixing.
- Cover the lid and let it cook for 10-15 minutes on medium-low heat or until the chicken is fully cooked.
- Uncover the lid.
- Give it a good mix.
- Turn off the stove.
- Garnish with the black cardamoms' seeds that you crushed and ginger.
- Serve it immediately with a fresh chapati and naan.