Ten Napkins Spicy Ginger Chicken

• 1 kg chicken, cleaned and cut into medium size pcs
• 5 onions, sliced lengthwise
• 10 cloves garlic
• 6 green chilies
• 2 teaspoons coriander powder (freshly ground)
• 6 dried red chilies
• 1 piece tamarind pulp, the size of a gooseberry
• 1 teaspoon fresh lemon juice
• 1 teaspoon black pepper (freshly ground)
• 1 cup oil
• 50 g ginger, freshly chopped
• salt
• 12 cup water
• 1 teaspoon tomato sauce
• 3 tablespoons fresh coriander leaves, finely chopped

1. Make a fine paste of dry red chillies, corriander powder and tamarind by adding a little water.
2. Extract juice from the ginger and keep aside.
3. Marinate the chicken pieces in lemon juice, pepper and salt for 1 hour.
4. Heat half a cup of oil in a skillet.
5. Add onions, green chillies (chopped) and garlic.
6. Fry till onions turn golden brown and the raw smell of garlic is gone.
7. Add the chicken pieces.
8. Pour in 1/2 cup of water.
9. Cook, covered, for 10 minutes.
10. In the meantime, in another skillet, take the above prepared fine paste, tomato sauce and ginger juice.
11. Bring to a boil.
12. Add the cooked chicken to this gravy.
13. Boil well.
14. Garnish with fresh corriander leaves.
15. Serve hot with rice/rotis/naan/parathas/bread!
16. ENJOY!
17. Oh dont forget to keep 10 napkins on hand per person, coz this is so spicy, your going to need'em.

chicken, onions, garlic, green chilies, coriander powder, red chilies, tamarind pulp, lemon juice, black pepper, oil, ginger, salt, water, tomato sauce, fresh coriander leaves

Taken from www.food.com/recipe/ten-napkins-spicy-ginger-chicken-61316 (may not work)