Butter & Ginger Chicken

• 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)

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.

chicken, ginger, butter, long green chilies, freshly ground black pepper, salt, onions

Taken from www.food.com/recipe/butter-ginger-chicken-479668 (may not work)