Bangalore days has introduced quite a bit of culinary treats especially introducing me to "Andhra Style" cuisine. One such dish that kept haunting me for a while that I don't get to eat in Australia is Ginger Chicken. There are different recipes floating around the web for "Andhra Style Ginger Chicken". Most of them seem to be some Indo-Chinese dish, but not what you would get in a Krishna Chinai or Nagarjuna's or the likes. It is that chicken curry that is spicy in it's own way but with a distinct gingery flavour. Chicken curries in general have almost the same ingredients whichever style you cook i.e., ginger garlic paste, onions sometimes tomatoes. I believe the difference is in the dry masala that goes in. Each street, state, region has it's own specialty and the spices make the difference. The choice of black pepper vs dried red chillies and so forth. So here is A version of ginger chicken curry with freshly ground dry masala with slight differences compared to say a Chettinad Chicken curry.
What goes in
Dry Masala
1) Red Chillies2) Curry Leaves
3) Cumin Seeds
4) Coriander Seeds
5) Cinnamon
6) Cloves
7) Poppy Seeds (Khus Khus)
Wet Masala
1) Onions
2) Ginger
3) Garlic
4) Tomato Paste (for the colour)
Few other things
1) Chicken - preferably with bones
2) Vegetable Oil
3) Mustard Seeds
4) Kasoori Methi leaves
5) Salt
6) Garam Masala
7) Turmeric powder
8) Coriander leaves (for garnish)
Preparation
1) Roast the spices for the dry masala individually and keep them aside to cool down. Remember to stop roasting as soon as you can smell the flavour of the spice.
2) Blend the ingredients of the wet masala (except the tomato paste) into a smooth paste. You should be able to smell the ginger in the paste distinctly. If not add more ginger.
3) Heat a sauce pan with vegetable oil and temper the mustard seeds once oil is hot.
4) Add the wet masala, the tomato paste paste and methi kasoori leaves and saute until the oil separates along with some salt.
5) While the wet masala is getting cooked grind the dry masala into a fine powder. Feel free to hike up the heat with more chillies if you like. I had to keep it slightly under control so kids can eat as well.
6) Once the wet masala is cooked i.e., the oil has separated with a rich red colour paste, add the chicken in along with a pinch of turmeric powder.
7) After the chicken is cooked for a few minutes add the dry masala powder and mix well.
8) Keep stirring for a few minutes and add water to the amount of gravy needed. This is meant to be relatively thick curry so watch out on the water.
9) Leave the chicken to cook with a lid on for about 20-25 minutes.
10) Add thinly sliced ginger juliennes and cook for about 5 minutes.
11) Stop the stove and garnish with coriander leaves.
Ginger Chicken - Andhra Style Ready !!
Serve hot with parotta or rice.
Happy Cooking !!
C
