Handi Murgh Ginger

Ingredients
Chicken (cut into 16 pieces) 1 kg
Onion chopped 1 cup
Green chilies chopped 4
Tomatoes chopped 4
Oil ½ cup
Salt 1 tsp
Garlic paste 1 tbsp
Turmeric ¼ tsp
All spice ½ tsp heaped
Coriander leaves chopped 2 tbsp
Ginger finely chopped 2 tbsp
Chili powder 1 ½ tsp
Method
In a clay pot put 1 kg chicken, 1 cup chopped onion, 1 tbsp garlic paste, 1 tsp salt, ¼ tsp turmeric, 1 ½ tsp chili powder with ½ cup of water, cook covered on low flame for 15 minutes until chicken half done, add ½ cup oil, fry well for 5 minutes, add 4 finely chopped tomatoes and fry well till oil comes on top, lastly add 4 chopped green chilies, 2 tbsp chopped ginger, ½ tsp all spice and 2 tbsp chopped coriander leaves.

Grilled Chicken with Mango Ginger Chutney

Ingredients

2 chicken breasts
1 large mango
¼ cup vinegar
¾ tsp salt
½ tsp black pepper
2 tbsp oil

Ingredients for Mango Dip

2 large, chopped mangoes
4 to 5 green chilies
½ cup chopped onion
¼ cup vinegar
¼ cup brown sugar
1 tbsp grated ginger
½ tsp hot spices powder
1

Method
• Marinate 2 chicken breasts with 1 large mango, ¼ cup vinegar, ¾ tsp salt, ½ tsp black pepper and 2 tbsp oil for 10 to 15 minutes.
• For Chutney, take a medium sauce pan and cook 2 large chopped mangoes, ½ cup chopped onion, ¼ cup vinegar, ¼ cup brown sugar, 1 tbsp grated ginger, 4 to 5 green chilies and ½ tsp hot spices powder in it.
• When it comes to boiling point, decrease the flame and allow simmering for 20 minutes.
• Then uncover the pan and allow cooking for a few more moments to evaporate excess water.
• Preserve Mango Ginger Chutney in a jar.
• Grill marinated chicken on greased grill pan for 5 to 7 minutes from both sides. Make sure chicken is tender.
• Serve delicious Grilled Chicken with Mango Ginger Chutney.