300 grams boneless chicken cubes or breast
1½ tbsp. oil (do not reduce)
1 tsp ginger paste
1½ to 2 tbsp. lemon juice
salt as needed
¾ tsp red chili powder
⅛ tsp turmeric
½ tbsp oil
1 tbsp. chopped or minced ginger
½ tbsp. garlic
1 green chili slit
1 large onion chopped
½ tsp sugar
1 tsp cajun spice mix or garam masala
½ tbsp. soya sauce
handful of fresh mint leaves / pudina finely chopped
. marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.
. Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.
. Add onions, chili, sugar and salt. Fry until the onions turn pink.
. Add marinated chicken and stir. Fry until the chicken is half cooked.
. Add spice powder and stir. Fry for about 2 to 3 minutes.
. Add soya sauce and mix well. Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
. Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.
. Serve with onion wedges as a side to fried rice, noodles or rice