Chunks of juicy tender chicken coated in a creamy spiced gravy. An aromatic and comforting dish that taste like it was simmered all day but it's actually quick and simple to make. This Ginger Masala Yoghurt Chicken is shared by home cook Irene Tan.
| Servings | Prep Time |
| 3 pax | 10 mins |
| Cook Time |
| 40 mins |
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Chunks of juicy tender chicken coated in a creamy spiced gravy. An aromatic and comforting dish that taste like it was simmered all day but it's actually quick and simple to make. This Ginger Masala Yoghurt Chicken is shared by home cook Irene Tan.
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Ingredients
- 1 pkt Kee Song Lacto Boneless chicken leg
- ½ red onion coarsely chopped
- 20 g young ginger coarsely chopped
- ½ tsp salt to taste
- ½ tsp sugar to taste
- coriander leave to garnish
Chicken Marinade
- ½ red onion coarsely chopped
- 15 g young ginger coarsely chopped
- 200 g plain yoghurt
- 2 tbsp chilli powder
- 2 tbsp turmeric powder
- 3 tbsp coriander powder
Serve with
- Chapati/Naan/Rice
Instructions
Cut and marinate the chicken
- Add all the “Chicken Marinade” ingredients into a mixing bowl, mix it evenly.
- Cut the chicken into bite size pieces and place it in a mixing bowl. Mix well with the marinade.
- Cling wrap and transfer to a chiller. Marinate the chicken over night or at least 3 hrs.
Cook and serve
- 15 mins prior to cooking, take the chicken out from the chiller and let it allow it to rest at room temperature. This will allow the chicken to be cook thoroughly.
- Heat up the wok or large pan with 1 tbsp oil.
- Add in onion and ginger, fry till fragrant.
- Add in the marinated chicken and stir fry. Next, pour in 150ml of water and stir.
- Bring it to a boil, lower the fire, cover and simmer for 10 mins till the chicken is tender and the gravy thickens.
- Add in salt and sugar, adjust according to taste.
- Garnish with coriander leaves, serve immediately.