Difference between revisions of "Ginger Chicken"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Pakistani Recipes" to "Category:Pakistani cuisine") |
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# Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes. | # Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes. | ||
| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
[[Category:Pakistani Meat Dishes]] | [[Category:Pakistani Meat Dishes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Revision as of 14:51, 19 April 2012
Description
Ingredients
- 1 lb Chicken (breast off the bone)
- 3 inch long piece of ginger
- 1/2 teaspoon black pepper (ground)
- 1/2 teaspoon salt
- 2 tablespoon plain yoghurt
- 4 tablespoon vegetable oil
- 1 teaspoon garam masalah
Directions
- Cut the ginger into matck-stick like pieces (3 inches long 2mm thick).
- Mix garam masalah, black pepper and salt into yoghurt.
- Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil.
- Add the ginger sticks and stir/fry for 10 minutes.
- Then add the Chicken pieces and sprinkle 2 tablespoons of water over the Chicken.
- Cover the pan and leave it to cook for 15 minutes.
- Stir the Chicken thoughly and cook for a further 10 minutes.
- Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes.
