This dish is one of my go-to comfort meals. It’s quick and easy, sure to become a family favorite. You can also pair it with yogurt if you like.
Serves 4 people.
Ingredients
oil of choice
6 chicken thighs on the bone
2 bay leaves
1 cinnamon stick
4 green cardamom pods
4 cloves
10 black peppercorns
1 tsp cumin seeds
1 tsp fennel seeds
4 onions, roughy chopped
1 tsp salt
½ tsp chilli powder
1 tsp garam masala
450g basmati rice, washed
For the Marinade
100g natural yoghurt
3 garlic cloves, grated
1″ fresh ginger, grated
1 tsp garam masala
1 tsp salt
1 chilli powder
Method
– Place all the ingredients for the marinade in a bowl. Mix well.
– Place the chicken in a large bowl, pour over the marinade, and massage it into the chicken. Set aside to marinate for 15-20 minutes.
– Add 2 tbsp oil to a large, hot pan. Add the bay leaves, cinnamon, green cardamom, cloves, peppercorns, cumin seeds, and fennel seeds. Let them sizzle for 30 seconds.
– Add the onions. Mix well and cook for 6-8 minutes until lightly golden.
– Add the chicken and cook on high heat for 2-3 minutes.
– Add the salt, chilli powder, and garam masala. Mix well and cook for 2 minutes.
– Add the rice and 900ml boiling water. Mix well, cover, and cook on low-medium heat for 20-25 minutes.
It’s ready to be plated up!