Ginger Chicken Curry

For the marinade

• 1 kg Chicken Curry Cut
• 2 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 tbsp Lemon Juice
• 2 tsp Salt

For the gravy

• 4 tbsp Mustard Oil
• 3-4 Cloves
• 5-6 Black Peppercorns
• 1 inch Cinnamon
• 2 Bay Leaf
• 2 cups Onion Chopped
• 1 tsp Garlic Minced
• 3 tsp Ginger Grated
• 2 Green Chilli Slit into half
• 1 cup Yogurt
• 1 tsp Maida
• 2 tsp Kashmiri Red Chilli Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• Salt to taste
• 2 tsp Ginger Finely Chopped
• 2 tsp Lemon Juice
• Ginger Juliennes
• 1 tbsp Coriander Leaves Chopped

Instructions

For the marinade

• Add all the ingredients in a very bowl and blend well.

• cowl the bowl and keep aside for half-hour.

• Heat a grill pan.

• organize the chicken within the grill pan and grill on high heat till slightly bronzed from each the edges.

• take away the chicken from the pan and keep aside.

For the gravy

• Heat oil in a very pan.

• once the oil is hot, add cloves, black peppercorns, cinnamon and herb.

• allow them to crackle for 5-6 seconds so add onion.

• Fry until onion turns semitransparent.

• Add ginger and garlic and fry until onion turns golden brown.

• Add inexperienced chilly and fry for a moment.

• currently add chicken and fry for 3-4 minutes on high heat.Whisk dairy product with flour and add it within the pan.

• Cook for 3-4 minutes on low heat till oil starts to separate on the edges of the pan.

• Add Kashmiri red chilly powder, turmeric powder, garam masala powder and salt and ½ cup of heat water.

• Add ginger and canopy the pan.

• Cook until chicken is completed.

• Add some a lot of water if needed.

• Add juice and cook for an additional minute.

• Garnish with Ginger Juliennes and Coriander.

• Serve hot with Rice or Phulke.