Ginger chicken (Indian version)

Ginger chicken is a chinese dish. Sometime before, I tasted this chicken dish in a restaurant in Tuticorin (TN, India) with more Indian touch. It was so tangy and spicy drenched with all that ginger .
Here I should mention, Tuticorin is famous for exotic non vegetarian food.
I tried many permutations and combination to arrive at a formula to make this.
So here is my version of ginger chicken.




Ingredients:
Chicken (boneless) - 1 lb (1/2 kg)
Ginger - 50 gm
clove - 5
cinnamon - 1 inch
black pepper - 1 tsp
Red chilly powder - 1 tsp
Red color - 3 drops
Salt - to taste
egg - 1
lemon - (1 juice)
plain Indian yogurt - 4 tbsp
AP flour / maida - 1 tbsp
oil - To deep fry

Method:
Cut the chicken into small cubes.
Grind the ginger to a fine paste along with cinnamon, cloves, salt and black pepper. Marinate the chicken with all items given above except the oil for 2 hrs or overnight in fridge.

Heat oil in a wok and deep fry the marinated chicken pieces till it is completely cooked. keep aside.

To Temper (finishing touch):
Onion - 1 (big)
oil - 1 tbsp
salt - to taste (3/4 tsp)
curry leaf - 1 sprig
Red chilly powder - 1 tsp
Lemon - 1
slivered ginger - a handful

Cut the onion into thin long pieces.
Heat a wok with a tbsp oil.
Add the onion and fry for a while till it gets half cooked.
Then put the curry leaf, salt, chilli powder, the fried chicken and mix well.

Put off stove.
Squeeze the lime juice and add the finely slivered ginger pieces. Check for salt.
Mix well and serve hot.

Serving suggestion:
This is a dry curry.
Goes well with chapathi, roti and rice.
Serves 6 people.

Event:




Ginger chicken goes as the 'Side dish for chapathi', an event hosted by me.
Rush your entries before September 15, 2009.