 |
Ginger Chili Chicken Recipe | |
Indian & Pakistani Chicken | |
|
Ingredients:
12 skinless bone-in chicken thighs1/2 cup freshly squeezed lime or lemon juice 2 1/2 tsp freshly ground black pepper 1 1/2 tsp mustard powder 2 tsp salt or to taste 3 tbsp oil 1/2 cup julienne peeled gingerroot 6 to 8 green chiles, julienned Lemon or lime slices, for garnish 1 sprig cilantro, for garnish
Directions:
1. Rinse chicken and pat dry.2. In a large bowl, combine lime juice, pepper, mustard powder and salt. Add chicken and mix well. Marinate at room temperature for 30 minutes. 3. In a large skillet with a tight-fitting lid, heat oil over medium-high heat. Saute ginger and chile until almost crisp, about 2 minutes. 4. Add chicken with marinade. Reduce heat to medium and brown for 4 to 5 minutes per side. Add 2 tbsp (30 mL) water and cover. Reduce heat to medium-low and simmer, turning once, until chicken is no longer pink inside, about 30 minutes. Shake skillet periodically to prevent sticking, adding 1 or 2 tbsp water if necessary. Garnish with lime slices and cilantro. Serves 8. Tips: Most Indian meals have a "wet" dish or two balanced with one or more "dry" dishes. When a wet dish, such as a soupy dal or curry, is part of the menu, a dry dish, such as this recipe, provides the textural contrast.
The astonishing flavors of this simple dish will amaze you. Use the freshest ginger you can find, because the juice will greatly enhance the taste. A "dry" dish, this recipe is best served with a traditional Indian bread accompanied by raita or plain yogurt
| |