Ginger Chicken

Ingredients
x 1 lb Chicken (breast off the bone)
x 3 inch long piece of ginger
x 1/2 teaspoon black pepper (ground) x 1/2 teaspoon salt
x 2 tablespoon plain yoghurt
x 4 tablespoon vegetable oil
x 1 teaspoon garam masalah
Directions
Cut the ginger into match-stick like pieces (3 inches long 2mm
thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken toughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chicken pieces over), leave the lid off and let it cook on a low heat for 10 minutes. 

Alu-Tarkari

Ingredients
x 10-12 potatoes (medium sized) x 1/4 tsp turmeric
x 2 chilies
x 1 clove garlic
x 1/2 cup yogurt
x 2 TBS mustard oil
x green coriander leaves
x 1 inch ginger
x salt to taste
Directions:
Boil potatoes, peel and cut into small pieces. Heat oil and add turmeric, green chilies, garlic, and ginger. Fry for 1 minute. Add yogurt, potatoes and salt. Cover and cook gently for 4-5 minutes. Garnish with green coriander leaves. 

Chicken Bhutua

Ingredients
x 1.5 lb. Chicken, black and white, cut into 1-in pieces (can also be substituted with lamb) x 5 garlic gloves, minced
x 1 in. ginger, minced
x 3 fresh red chilies, minced
x 1 tablespoon cumin powder
x 1 teaspoon turmeric
x 1 tablespoon mustard oil
x 1 cup green onions, cut in 1 in. length
x 4 tablespoons mustard oil
x 1 teaspoon ground black pepper
x 1/4 teaspoon cinnamon powder
x 5 cloves
x 1 teaspoon fenugreek
x Salt to taste
Directions
In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of mustard oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown.
Add garlic, ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.