**Ingredients:**
For the Marinade:
- 500g boneless chicken, cut into bite-sized pieces
- 2 tablespoons yogurt
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
For the Sauce:
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2-3 green chilies, chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 cup tomato puree
- 2 tablespoons chopped fresh coriander leaves
- Salt to taste
- 2 tablespoons chopped fresh ginger for garnish
**Instructions:**
1. **Marinate the Chicken:**
- In a bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
- Add the chicken pieces to the marinade and coat them well.
- Cover the bowl and let it marinate for at least 30 minutes. You can refrigerate it for a few hours for better flavor.
2. **Cook the Chicken:**
- Heat the oil in a pan over medium heat.
- Add the marinated chicken pieces and cook until they turn golden brown and are cooked through. This will take about 10-12 minutes. Set aside the cooked chicken.
3. **Prepare the Sauce:**
- In the same pan, add a bit more oil if needed.
- Add cumin seeds and let them sizzle.
- Add the chopped onions and sauté until they become translucent.
4. **Flavor the Sauce:**
- Add ginger paste and garlic paste. Sauté for another 2-3 minutes until the raw smell disappears.
- Add green chilies, coriander powder, garam masala, and red chili powder. Stir well and cook for a couple of minutes.
5. **Add Tomato Puree:**
- Pour in the tomato puree and cook the mixture until the oil begins to separate from the spices. This usually takes about 5-7 minutes.
6. **Combine with Chicken:**
- Add the cooked chicken pieces to the sauce and mix well, ensuring the chicken is coated with the sauce.
- Cook for an additional 5-7 minutes on low heat to allow the flavors to meld together.
7. **Garnish and Serve:**
- Garnish your Pakistani-style ginger chicken with fresh coriander leaves and chopped fresh ginger.
- Serve hot with steamed rice, naan, or roti.
Enjoy your homemade Pakistani-style ginger chicken! Adjust the level of spiciness to your liking by adding more or less chili powder and green chilies.
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