Ginger Chicken (Adhraki Murgh)

Marinate:
800 gm Chicken Boneless Breast Meat, washed, pat dried and cubed into bite size pieces
3 tbsp Ginger juliennes
2 tsp Garam Masala
3 tbsp Yogurt
2 tsp Red Chilli Powder
2 tsp Salt
1/3 tsp Turmeric Powder

Others:
3 Cloves
3 tbsp Sunflower Oil
4 Curry leaves
1 Yellow Onion, large, thinly sliced
Spring Onions Greens, chopped, for garnishing
1 tbsp Ginger juliennes

In a bowl or a resealable plastic bag, marinate the chicken for about 2-4 hours in the refrigerator. Remove the chicken from the refrigerator and bring it to room temperature atleast an hour before cooking. Heat oil in a non-stick heavy bottomed pan at medium high heat and throw in the cloves and thinly sliced onions. Stir fry it till the onion is lightly browned. Add the curry leaves and saute it for just a minute more. Add the marinated chicken and mix it well. Close the lid for about 20 minutes. Later, open the lid and stir it gently and cook uncovered for a few more minutes, till it is quite dry. Garnish with the ginger juliennes and spring onions. Serve hot with rotis or rice.