Ginger Chicken Recipe | Food Diaries | Chef Zarnak Sidhwa

Method
Grind the chilies and onions with a little salt. Add little water if required to make a paste. Make a paste of ginger and garlic. Heat oil in a pan and fry the onion and chili paste till raw smell disappears and turns to a golden brown color. To this add soy sauce, red chili powder, ginger garlic paste and sauté it for some time. Now add salt, chicken and mix well. Close the lid and cook on a low flame for about 20 minutes. Before taking off the pan from the stove add red orange color mixed in a teaspoon of water, all spice powder and mix. Garnish with finely chopped coriander leaves and serve.

Method:
Marinate wings with all the ingredients. Cook in a pan or in an oven till done. In a small pan add sugar, cook without stirring, until it turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm. In pan melt butter, add bread crumbs, 1 spring onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside. To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced chilies.

Method:
Grease a 9×9 inch square pan. Melt butter. Stir in brown sugar and vanilla essence. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate or chocolate chips and peanut butter in a saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.