1 Lb. Of Chicken Breast (off The Bone)
1 (3"-piece) Of Ginger (adrak)
½ Tsp. Of Black Peppers (kaali Mirch) (grounded)
½ Tsp. Of Salt
1 Tsp. Of Garam Masala
2 Tbsp. Of Plain Yogurt
4 Tbsp. Of Vegetable Oil
Preparation:
1) Cut The Ginger Into Match-stick Like Pieces (3 Inches Long 2mm Thick).
2) Mix The Garam Masala , Black Pepper And Salt Into The Yogurt.
3) Now Heat The Oil And Pour The Yogurt Mixture In It And Stir/fry Until The Water Of The Yogurt Has Boiled Away And You Can See The Oil.
4) Add The Ginger Sticks And Stir/fry For 10 Minutes.
5) Then Add The Chicken Pieces And Sprinkle 2 Tablespoons Of Water Over The Chicken.
6) Cover The Pan And Let It To Cook For 15 Minutes.
7) Stir The Chicken Thoughly And Cook For A Further 10 Minutes.
8) Stir It Carefully (or Carefully Turn The Chichen Pieces Over), Leave The Lid Off And Let It Cook On Low Heat For 10 Minutes.
