Ginger Chicken

Slice the chicken breast into bite-sized pieces and set aside on a clean plate.

Peel the three 1-inch pieces of ginger and grate them finely into a bowl. Squeeze out excess moisture with your hand if needed.

Combine the grated ginger, yoghurt, ground black pepper, salt, and garam masala in a bowl. Mix thoroughly to form a smooth marinade.

Add the chicken pieces to the marinade and stir well to coat all pieces evenly. Let sit for 10 minutes while you prepare to cook.

Heat the vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat until shimmering.

Add the marinated chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Let cook undisturbed for 3-4 minutes until the bottom develops a golden crust.

Stir the chicken and continue cooking for another 8-10 minutes, stirring occasionally, until all pieces are cooked through and the sauce thickens slightly.

Check that the internal temperature of the chicken reaches 165°F (74°C) and the meat is no longer pink inside. Taste and adjust seasoning if needed.

Transfer the ginger chicken to a serving platter and serve hot with steamed rice or naan bread.