Ginger/Pickle Chicken

I love cooking in Karahies or Woks or frying pans, it gives the dish a different look and taste somehow : ) Chicken is cooked  fast anyway and its best to cook  uncovered if we make it in a pan, and I usually serve it that way direct from the stove on the table : ) I used chili/lemon pickle but you can use any of your choice too but it should be hot, only then you get this pickle taste in it : )

Here’s what you need for it :

1 whole chicken ( in small pieces)
3" thick fresh ginger piece (julienne cut, make 3 portions)
whole spices such as:
2-3 black cardamom
5-6 black pepper corn
2 sticks cinnamon
2-3 broken green cardamom with skin
1tsp salt or to taste
1tsp red chili powder
1/4 tsp paprika powder (gives a fresh red color)
1/2 tsp roasted white cumin powder
1tbsl roasted grinded brown onion
1tbsl fresh garlic paste
2tblsp plain yoghurt
5-7 tbs  butter
1tbsl chili/lemon pickle
coriander and green chili for garnishing

-heat butter, do not let turn brown or burn
-add in all whole spices and let splutter till it gives aroma
-add in the chicken and stir till juices dry
-add fresh garlic and stir well
-sprinkle half of the ginger and stir
-add spices and mix all well, keep stirring
-now again give in some ginger and mix well
-add in the yoghurt and keep stirring so no lumps form
-add in the onion and mix all well
-in the end add in the pickle and mix all once again
-cover and let simmer on low heat for only 5-8 minutes
as the meat should not break off
-Garnish with the rest ginger, fresh coriander and green chilies

-serve with naan or khushka,(plain white rice) tastes very spicy :)
Enjoy!!!