When we get nostalgic the first thing we think of are all the people you spent your time in the "good old days" and the second thing we think of will be either the food or the beautiful locations where you spent your most relaxing evenings.
Today I am thinking more of the food...the ginger chicken my Big brother would get for me form one of the road side roti stands in the Old City of Hyderabad. When I think of it, all the love the dish used to encompass also come to my mind and I start missing all the people involved...my parents...my Bade Bhaiyya...the house etc etc.
Anyway, I have been trying to recreate that taste for a very long time and this time I got pretty close. And it was very tasty and I hope I am creating the same kind of memories for my children...for which, one day they will become nostalgic.
Ginger Chicken (Chicken cooked in a ginger based curry)
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| Ginger Chicken |
- 1 lb chicken cut into small pieces
- 1 medium onion ground to paste
- 1 tablespoon ginger garlic paste
- 2 tablespoons each of fresh squeezed lemon juice, soya sauce,
- 3 -4 inches of ginger about an inch thick...ground to paste as little water a possible
- 1/2 teaspoon or more salt to taste
- 1 teaspoon chilli powder
- 3 tablespoons oil
- 1 teaspoon garam masala
Wash the chicken well and pat dry it. Mix it with lemon juice and soya sauce and ginger garlic paste and set aside for atleast 1 hr. Then add 1/2 teaspoon salt and chilli powder and set it aside.
Heat the oil in a non stick pan. Ground the onion to fine paste and on low heat fry this ground paste for 30 minutes. Stir occasionally, making sure not to burn the paste. Add the ground ginger and fry for 10 more minutes. Raise the fire to medium and add chicken and fry for 5 minutes. Add 1 cup water and let it boil for 30 minutes. Stir occasionally and if the gravy becomes too thick add some more water. Taste test for salt and adjust accordingly. Garnish with cilantro and enjoy with Romali roti
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