Butter Ginger Chicken Recipes

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

BUTTER GINGER CHICKEN

Steps:

• Cut the chicken into pieces. , Marinate the chicken with yoghurt, ginger paste, garlic paste, salt and orange colour. Keep it aside for 2 hours. , Heat oil in a kadai and fry chicken pieces in it like pakodas. , Make a paste of tomatoes. , Heat the butter in a non-stick pan and add powdered cashew nuts to it. Fry until they turn brown. , Add tomato paste and stir. , Add chicken pieces and some water. Let the mixture boil. , Garnish with coriander leaves. , Serve hot with chapathi or puri.,

BUTTER & GINGER CHICKEN

Steps:

• Defrost Chicken, Cut into 2 inch porton.
• Wash throughly and drain excess water using strainer.
• On Medium heat, heat non-stick WOK and add 100 grams butter. Once butter is semi melted, add Ginger and stir for 30 seconds.
• Then add splice shillies and stir for 30 secs. Now add Chicken to WOK, add salt. Stir Well and close lid for 1 minute.
• Open and add Onions and Black Pepper and balance of Butter.stir Well. Lower Heat to Low/Med ad close lid. Cook for 5 minutes.
• Open, you will see some water. Stir well and close lid for another 5 minutes.
• Open, you will see Chicken semi cooked. Taste for Chilly and Salt. Adjust to your taste.
• If they is water, then cook OPEN on low/Med heat. Keep stirring every 2 minutes. Careful it does not get burnt at bottom of WOK.
• Water is burning off and Liquid is now becoming gravy. Stir well and if you think Chicken is cooked, close lid and leave aside for 5 minutes.

GINGER BUTTER

Steps:

• Use a fork to cream all the ingredients to gether, cover and store in fridge or freeze until you want to use it.

PEANUT (OR PEANUT BUTTER) GINGER CHICKEN

Steps:

• In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
• Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
• Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
• In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
• Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
• Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.