Ginger Chicken

Ingredients

• 600 g boneless chicken thighs
• 1–2 onion
• 2 medium or 1 cup tomato or passata
• 1–2 tbsp ginger-garlic
• spices (turmeric, cumin, garam masala), to taste
• 2 tbsp oil or ghee

Steps

1. Pat chicken dry; marinate 10–15 min with yogurt/lemon, salt, and spices if your list includes them.
2. Heat oil in a wide pan; sear chicken pieces until lightly browned on both sides.
3. Add onion, ginger-garlic, and tomato; cook until the masala releases oil, 8–10 min.
4. Add a splash of water, cover, and simmer until chicken is cooked through (juices run clear).
5. Uncover, reduce gravy to your liking, finish with garam masala, and serve hot.

The reel

Watch on Instagram

via @my_foodstory

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions