Butter & Ginger Chicken

Recipe by Hitesh Kumar
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
YIELD: 4 Tblspn
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Defrost Chicken, Cut into 2 inch porton.
  • Wash throughly and drain excess water using strainer.
  • On Medium heat, heat non-stick WOK and add 100 grams butter. Once butter is semi melted, add Ginger and stir for 30 seconds.
  • Then add splice shillies and stir for 30 secs. Now add Chicken to WOK, add salt. Stir Well and close lid for 1 minute.
  • Open and add Onions and Black Pepper and balance of Butter.stir Well. Lower Heat to Low/Med ad close lid. Cook for 5 minutes.
  • Open, you will see some water. Stir well and close lid for another 5 minutes.
  • Open, you will see Chicken semi cooked. Taste for Chilly and Salt. Adjust to your taste.
  • If they is water, then cook OPEN on low/Med heat. Keep stirring every 2 minutes. Careful it does not get burnt at bottom of WOK.
  • Water is burning off and Liquid is now becoming gravy. Stir well and if you think Chicken is cooked, close lid and leave aside for 5 minutes.
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