During my younger days, I remember seeing battoora and ginger chicken for almost every party, be it wedding reception or an engagement or a house warming… But I do not know why or where this dish has disappeared nowadays. May be that was a seasonal trend :)
In those days, we had a chef – Velayuthettan, who used to some home almost every Sunday. Whenever he comes home, he prepares one of his special dishes – either cutlet or fried rice or ginger chicken. My mom learned the recipe and techniques from him and she used to prepare this for us. At times, she also used cauliflower instead of chicken and prepared the veggie version.
Chicken -- ½ kg
Chopped Onions -- 2 medium size
Garlic -- 1 pod
Ginger -- 1 inch piece
Green chilies -- 2 or 3
Corn Flour -- 2 tsp
Turmeric powder -- ½ tsp
Tomato Sauce -- 3 tbsp
Soya Sauce -- 1 tbsp
Chilly Sauce -- 1 tbsp
Coriander leaves -- a bunch
Oil -- as required
Salt -- to taste
Preparation of Ginger Chicken:
Marinate the chicken with soya sauce, salt, corn flour and ground green chillies for half an hour. Deep fry / grill in oven and keep aside. If you do not want to fry the chicken, you don’t need to add corn flour. Cook the marinated chicken, add water when required only if it gets too dry to get cooked. I fried it in my oven
Fry the chopped onions, ginger and garlic without oil. Let it cool and then grind the mix.
Heat oil in a pan and fry the ground mixture until golden brown. Add the tomato sauce and chilly sauce.
Add the fried / cooked chicken. Also add water as per the gravy required. Boil the mix until the sauces sticks on to the chicken.
Garnish with chopped coriander leaves.
This is the best with battoora or poori. Also goes well with fried rice, noodles, chapathi etc.