Ingredients:

• Ginger 1 inch piece
• 1 green chilly
• Tamarind gooseberry size
• A pinch fenugreek
• 1 tsp urad dal
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• A pinch asafoetida
• Curry leaves
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp Ghee/Oil

Method:

• Heat Ghee/Oil in a pan; add fenugreek, urad dal, mustard and cumin seeds.
• When dal changes color, add sliced green chilli, asafoetida and curry leaves.
• Then add 5 cups of water, tamarind, turmeric powder and salt.
• Bring to boil and add mashed ginger.
• Close the lid and simmer for a minute.
• Ready to serve.

Ingrediants:

• Chicken 1/2 kg
• small pieces garlic paste 1 tsp
• ginger paste 1 tsp
• ginger chopped 1 ” piece
• onions 2
• tomato 1 soya sauce 2 Tbsp
• fish sauce 1 tsp
• optional pepper powder 3 tsp
• green chillies 2 or 3 slit chopped
• celery 1 Tbsp
• optional turmeric powder 1/4 tsp
• cardamom 1
• cloves 2
• cinnamon stick 1 ” piece
• cornflower 1 Tbsp
• coriander leaves chopped few
• water 1/2 cup
• oil and salt

Method:

• Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water.
• When it is cooked remove chicken pieces and keep aside.Add corn flour to the water remained (broth) after cooking chicken.Heat oil. Saute onion until semi transparent.
• Add green chillies and chopped ginger and saute until lthe aroma spreads.
• Add tomato, celery, crushed spices , pepper powder and enough salt. Saute well and add chicken pieces and the broth mixed with cornflour. Stir well until it is thick.
• Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves, chopped spring onion etc.Restaurant ginger chicken has much darker color than this home made preparation.