Ginger Chicken(Indian style)

There was a time in the Seventies when I was new to chicken dishes. The standard dishes on a restaurant menu we used to order were Chicken Masala, Chicken Fry, Butter Chicken and Ginger Chicken. Ginger chicken being the spiciest of all was my personal favourite. Favourite restaurants where I have relished the best ginger chicken were Woodside, Anupama in Hotel Usha Mangalore, Blue Star in Shimoga and Ritz in Mysore. Later when I moved to Bangalore, Navrang Bar and Restaurant, Roomalee, Queens and Casbah in Bangalore also served fantastic ginger chicken. Shetty's Kori Rotti, President, Moti Mahal and Cellar in Mangalore also served good ginger Chicken in the Eighties.

My brother Dr Kamalakanth Shenoy was practicing dentistry in Shimoga in the late Seventies when I used to get dental treatment under his care. Soon after dental scaling, he used to take me to Blue Star and order Ginger Chicken and watch the fun when I used to feel like my sensitive gums are on fire and shout "Ooh... aah... aaw... ayyo..!" Nevertheless, it was fun and that made me a big fan of Ginger Chicken!

This is the Indian version of Ginger Chicken formulated by me some years ago. Tastes tangy sweet and hot, leaving a gingery tickle on the tongue after eating this. You can make this with slightly thin gravy if you want to relish it with rice and thicker gravy if you prefer it with rotis.

Ingredients:
Chicken without skin - 700gms marinated with salt pepper and vinegar for 6-8 hours in the fridge
Brown onion paste - 2 Tbsp(Sliced onions browned with little oil and ground to a fine paste in the mixer blender.)
Ginger paste - 3 Tsp
Garlic paste - 1 Tsp
Kashmiri chilli powder - 4 Tsp
Turmeric powder - 1/2 Tsp
Tomato puree - 2 Tbsp
Jeera powder - 1/2 Tsp
Dhania powder - 1 Tsp
Kasoori methi - a pinch
Salt - to taste
Sugar - 1 Tsp
Refined oil - 20 Ml
Ghee - 2 Tsp
Tomato Ketchup - 2 Tsp(Optional)
Coriander leaves - to garnish
Lemon wedges(Optional)

Method:
Shallow fry the marinated chicken in ghee with little turmeric powder and Kashmiri chilly powder till slightly cooked. Remove and keep aside.
Heat remaining oil, fry the brown onion paste, ginger garlic paste, salt, all the powders and kasoori methi till oil leaves the sides.
Add sugar and tomato puree and fry till raw smell disappears.
Add the fried chicken, mix well and fry for 2 mins with masala, add two cups of hot water and bring to a boil, cover, simmer for 2 mins or till chicken pieces are cooked and the gravy is thick.
Add optional tomato ketchup and allow to sizzle for 2-3 minutes.
Serve garnished with chopped coriander leaves and lemon wedges.
Goes well with steamed plain Basmati rice, Rotis, Parathas or Ghee rice.