Ginger Garlic Chicken



½ pound chicken pieces

1 teaspoon red chilli powder

1 teaspoon fennel powder

1 teaspoon ginger paste

1 teaspoon garlic paste

½ teaspoon ground pepper

¼ teaspoon turmeric powder

½ cup chopped fresh coriander

3 medium tomatoes cubed

3 medium onions diced

2 tablespoons sunflower oil

½ cup water

Salt to taste


  1. Heat oil in a frying skillet.
  2. Add onions, garlic, ginger and sauté till the onions turn partly golden.
  3. Add the diced tomatoes and cook until soft and mashed.
  4. Add chilli, turmeric, pepper, fennel and salt, and sauté for 5 minutes.
  5. Add chicken pieces and fry for 10 minutes.
  6. Add ½ cup water and stir for a minute.
  7. Close the pan with a tight lid and cook till the chicken is well done and tender, and the gravy thickens becoming almost dry and sticky. The flavours come out best when cooked in a pressure pan.

Garnish with finely chopped fresh coriander. Serve with hot rice, pita or flat unleavened bread.