Stir-Fry Ginger Garlic Chicken

My in laws came over and spent a week with us. Although my aim, each time I invite them home, is for them to enjoy complete rest, FIL and MIL look for home improvement projects in and around our house to keep them busy. For eg, on this visit, FIL brought carpenters and made a stand for the microwave. I’ve got extra space on my kitchen platform now. The exhaust fan vent has been sealed with a mesh. The pigeons who shared our bathroom and made a mess of it can no longer call it their home! The tube light in our kitchen has been connected to the inverter, which means no more cooking in the dark during a powercut. And guess what, Mj’s kitchen now boasts of a baby ceiling fan!

For all these that my in laws have done, the only way I can show my gratitude back is serving them some good food!

I bought chicken one night. Marinated it in curd, garam masala and turmeric powder and let it rest over night in the refrigerator. The next morning, I wanted to prepare something new. Not the stereo type chicken I always do. I browsed for Indo-Chinese recipes and almost all of them required cornflour, maida and an elaborate procedure. I lacked those ingredients and the patience. But I still wanted to go ahead and try something out. I went ahead. The result was quite astonishing!

Stir fried chicken


  • 1 Kg chicken
  • 2 onions sliced into big chunks
  • 2 capsicum sliced as big as the onions
  • 1/4 chopped garlic
  • 2 inch ginger chopped finely
  • 1 tbsp soy sauce
  • 3 tbsp tomato ketchup
  • Salt to taste
  • 1 tbsp oil

For marination

  • 1/2 cup thick curd
  • 1 tsp turmeric
  • 1 tsp pepper
  • 3 tsp garam masala
  • A little salt


  • Marinate the chicken in the above mentioned ingredients over night in the fridge. If not, atleast for a couple of hours.
  • In a wok, pour a couple of tbsp oil, when medium hot, transfer the chicken and kept sauteing it periodically. Allow the chicken to get cooked in its own stock. Once the stock evaporates, let the chicken get roasted slightly. Turn off stove and remove the chicken.
  • Pour some extra oil in the same wok, once hot enough add the onions, capsicum, garlic and ginger. Saute it on high flame for a couple of mins only until it gets crispy and not over cooked.
  • Add salt, soy sauce and tomato sauce. Mix the veggies well. Lower down the flame and then add the chicken. Give it a good mix. Let the chicken take in the sauces for a couple of mins. Turn off stove and serve hot with noodles, fried rice or pulao!

Pudhina Pepper Chicken

As many of you may know, my dad is the master-chef of our family and this is one of the master’s all time specials! Enjoy!


  • 1 kg chicken
  • 2 tbsp thick curd
  • 1/2 tbsp turmeric powder
  • 3 tbsp gingelly oil
  • 3 cardamoms
  • 3 cloves
  • 1 bay leaf
  • A 2 inch cinnamon stick
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp saunf
  • 3 large onions, chopped
  • 2 tomatoes, chopped
  • 2 green chillies
  • 2 tbsp ginger garlic paste
  • 2 cups pudhina/mint leaves
  • 2 cups coriander leaves, a little extra to garnish
  • 1/2 cup curry leaves
  • 1/2 tbsp red chilly powder
  • 1 tbsp black pepper powder
  • Salt to taste
  • 1 tbsp lemon juice
  • Wash the chicken and marinate it in the curd and turmeric powder for an hour.
  • In a vok, pour the gingelly oil, when hot, add the spices, cumin seeds and saunf. As it begins to crackle, add the chopped onions, green chillies and curry leaves. Saute until onions turn light golden brown.
  • Add ginger garlic paste and saute until it looses its raw smell.
  • Now add the tomatoes, cover it with a lid and allow it to cook on medium flame.
  • In the meantime, put the pudhina leaves and coriander leaves in a mixie, add a tiny bit of water and make fine paste.
  • Add this paste to the onion-tomato mixture in the vok and keep sauteing it until the oil surfaces.
  • Turn off the stove. Allow the mixture to cool down. Transfer it to a mixie jar and make this a fine paste too.
  • Transfer the paste back to the vok. Add pepper powder, chilly powder and salt. Saute for a couple of minutes and add the marinated chicken.
  • Pour 3 cups of water over the chicken, give a stir, cover it with a lid and allow the chicken to cook on medium for 45 mins. 
  • Check if the chicken is cooked. Pour the lemon juice over it, garnish with leftover coriander leaves and serve hot with ghee rice or rotis.

Express Chicken

I learnt this preparation from my sister-in-law who is a working mom of two boys. I’ve always felt working moms are super-moms because they need to do everything a stay-at-home mom does PLUS eight or more hours at work! With little to no much time to prepare food in the mornings one must not only come up with faster cooking methods but also make sure the food tastes tasty for the family. This is probably one such innovation by my SIL! Kudos to her!

Though I am not a working mom, there are many days I end up with just 30 mins to prepare lunch and that’s when this preparation comes in handy. Though it may appear a little bland, it tastes really good. No masala of any kind is required. All you need to do is just let the onions, green chillies and the spices work their magic into the chicken!


  • 500gms of Chicken
  • 2 tbsp curd
  • 1/2 tsp turmeric powder
  • 1 1/2 tbsp ginger garlic paste
  • 2 medium onions cut in half and sliced lengthwise
  • 3 green chillies
  • A handful of curry leaves
  • 3 cloves
  • 3 cardamom
  • 1 bay leaf
  • 1 star anise
  • 1 two inch cinnamon sitck
  • 1/2 tsp cumin seeds
  • 1/2 tsp saunf
  • 2 tbsp oil
  • Salt to taste
  • Wash the chicken well and mix it well with the curd, turmeric powder, ginger garlic paste and salt. Allow it to marinate for an hour in the refrigerator.
  • Transfer the marinated chicken to a pressure cooker, pour 2 cups of water and pressure cook for 4 to 5 whistles. Once the pressure escapes, open the lid and let the remaining water evaporate on medium flame. Once the water evaporates, turn off the stove.
  • In the meanwhile, take a vok, pour the oil, when medium hot, add the spices, cumin seeds and saunf. As soon as they crackle, add the onions, green chillies and curry leaves. Saute until it turns light golden brown.
  • Add the pressure cooked chicken to the onions and give it a good mix. Allow the chicken to suck in the taste and aroma of the sauteed onions and spices by slow cooking it for 5 minutes of low flame.
  • Turn off stove and serve hot!