To marinate the chicken:
Clean, wash and cut chicken into bite-sized pieces. Add grated ginger/ginger paste, Kashmiri chilli powder, soy sauce, lime juice and some salt. Mix well and leave to marinate while you prep the other ingredients.
To make the onion paste:
Blend 1 large red onion, 3 to 4 cloves of garlic and ginger into a fine paste.
To make the tomato puree:
Blend chopped tomatoes in a blender to a fine puree.
To sear the chicken:
Heat oil; and fry marinated chicken until lightly cooked and seared. If water is released, drain and continue to fry. Remove when slightly seared.
To make the gravy/sauce of Ginger Chicken:
In the same oil (if needed, add more oil) add the onion paste and fry on medium low heat until raw smell of the spices goes. Stir in sliced green chilies and fry again.
Add tomato puree and cook for about a minute, stirring constantly.
Sprinkle spice powders: ½ tsp garam masala powder, 1 tablespoon coriander, ½ tsp turmeric powder, ½ tsp red chilli powder and sauté.
Fry until oil separates; about 1 to 2 minutes.
Add the sautéed chicken, any gravy that you drained earlier, 1 tbsp tomato ketchup and salt to taste,. Mix well and cook on pressure for 6 minutes after first whistle; if needed, add some water.
When pressure is released, open the pan, mix well and transfer to serving dish.
Garnish with finely julienned ginger, cilantro and serve hot with rice!
Enjoy and Happy Cooking!
Adjust the amount of spices and ketchup according to taste.
I have used light soy sauce, as dark soy sauce will take away from the original reddish, orangish (if there is a wors like this!) colour of the dish I grew up with! #chicken
