Instructions:
Cut the ginger into matck-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 thoughly
and cook for a further 10 minutes. Stir it carefully (or
carefully turn the chichen pieces over), leave the lid off
and let it cook on a low light for 10 minutes.
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