This recipe is a part of a complete Pakistani-style Eid brunch, traditionally eaten at the end of Ramadan, to close out the holy month of fasting. Find the entire menu here.
Ginger chicken was a staple in my house growing up in Lahore, Pakistan.
After moving away from home, I tried hard to replicate the dish, without much success. Then I stumbled on my friend Shayma's blog, and adapted her recipe. This one tastes just like home.
Here is everything you'll need.
Heat some oil in a wok or deep-frying pan, then add the chopped onions and fry until golden brown.
Add the cubed ginger, and stir for a couple of minutes.
Add the tomatoes, and stir some more.
Add the masalas...
...and cook this mixture until it starts to form a thick sauce.
Add the chicken...
...and cook for 15 to 20 minutes, then add the chopped green chiles.
Turn off the heat, and garnish with julienned ginger...
...and chopped cilantro.
Then serve with naan, roti, or rice.
Pakistani-Style Ginger Chicken
2 pounds boneless chicken thighs, cut into strips
1 medium onion, finely chopped
3/4 teaspoon red chili powder
1 teaspoon salt
1/4 teaspoon turmeric
2-inch piece of ginger, cubed
2 to 3 fresh Thai green chiles, chopped
2-inch piece of ginger, julienned
1/2 bunch cilantro, chopped
In a wok, heat a couple tablespoons of vegetable oil. Add onions and fry until golden brown. Add the cubed ginger and cook for a couple of minutes. Add chopped tomatoes and all the masalas. Stir-fry until the sauce starts to thicken. Add chicken. Stir-fry for 15 to 20 minutes or until the chicken is done. Remove from heat, garnish with julienned ginger and chopped cilantro. Serve with roti, naan, or rice.