Butter & Ginger Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 kg chicken (2 inch cuts)
• 2 tablspn fresh ginger (minced)
• 200 g salted butter
• 5 -6 long green chilies, spliced (adjust chillies to liking of chilly taste)
• 1 teaspoon freshly ground black pepper
• 2 teaspoons salt
• 3 onions (cut into quarters)

Recipe

• 1 defrost chicken, cut into 2 inch porton.
• 2 wash throughly and drain excess water using strainer.
• 3 on medium heat, heat non-stick wok and add 100 grams butter. once butter is semi melted, add ginger and stir for 30 seconds.
• 4 then add splice shillies and stir for 30 secs. now add chicken to wok, add salt. stir well and close lid for 1 minute.
• 5 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.
• 6 open, you will see some water. stir well and close lid for another 5 minutes.
• 7 open, you will see chicken semi cooked. taste for chilly and salt. adjust to your taste.
• 8 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.
• 9 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.