Ten Napkins Spicy Ginger Chicken

This is from today's "Thursday" magazine and was submitted by Rani Johny!

• Ready In: 3 hrs
• Serves: 3

Ingredients

• 1  kg chicken, cleaned and cut into medium size pcs
• 5  onions, sliced lengthwise
• 10  cloves garlic
• 6  green chilies
• 2  teaspoons coriander powder (freshly ground)
• 6  dried red chilies
• 1  piece tamarind pulp, the size of a gooseberry
• 1  teaspoon fresh lemon juice
• 1  teaspoon black pepper (freshly ground)
• 1  cup  oil
• 50  g ginger, freshly chopped
•  salt
• 1⁄2 cup water
• 1  teaspoon tomato sauce
• 3  tablespoons fresh coriander leaves, finely chopped

Directions

1. Make a fine paste of dry red chillies, corriander powder and tamarind by adding a little water.
2. Extract juice from the ginger and keep aside.
3. Marinate the chicken pieces in lemon juice, pepper and salt for 1 hour.
4. Heat half a cup of oil in a skillet.
5. Add onions, green chillies (chopped) and garlic.
6. Fry till onions turn golden brown and the raw smell of garlic is gone.
7. Add the chicken pieces.
8. Pour in 1/2 cup of water.
9. Cook, covered, for 10 minutes.
10. In the meantime, in another skillet, take the above prepared fine paste, tomato sauce and ginger juice.
11. Bring to a boil.
12. Add the cooked chicken to this gravy.
13. Boil well.
14. Garnish with fresh corriander leaves.
15. Serve hot with rice/rotis/naan/parathas/bread!
16. ENJOY!
17. Oh dont forget to keep 10 napkins on hand per person, coz this is so spicy, your going to need'em.