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Prep Time: 0 Minutes Cook Time: 52 Minutes |
Ready In: 52 Minutes Servings: 2 |
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Delicious spicy chicken-rice dish....it can be mildly spiced if you prefer...just go easy on the chili Ingredients:
1/2 kg chicken cut into curry pieces |
2 cups basmati rice |
2 onions, finely sliced |
2 green chillis, split |
1/2 tsp ginger garlic paste |
1 tomato, finely chopped |
1 tbsp chopped cilantro leaves |
6-7 mint leaves |
2 1/2 cups water |
1/2 cup thick coconut milk |
salt to taste |
clarified butter/unsalted butter |
marinade |
1/2 cup whisked yogurt |
3-4 green chillis, make a small slit in them |
1/2 tsp ginger garlic paste |
1/2 tsp red chilli powder-to taste |
1/4 tsp turmeric pwd |
1/2 tbsp coriander leaves |
6-7 mint leaves |
1/2 tbsp lemon juice |
garam masala |
7 cloves |
1″ cinnamon stick |
3 elaichi/cardamom |
1 star anise |
pinch of mace |
pinch of nutmeg pwd |
2 bay leaves |
Directions:
1. Marinate chicken with the ingredients listed under Marinade for 10 minutes.
2. Heat butter in a deep dish, add all the garam masala ingredients and saute for a few seconds.
3. Add sliced onions and green chillis and saute till onions turn transparent.
4. Add ginger garlic paste and saute further for 2-3 minutes.
5. Add chopped tomato, mint and coriander leaves and saute till the butter and the tomato mix separate.
6. Add the chicken along with marinade and combine well.
7. Cook on high heat for 2 minutes. Then reduce flame, place lid and cook till the chicken is three fourth cooked with little gravy left. It should not be completely dry but should appear like a gravy dish.
8. Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add mint leaves and cilantro.
9. Cover and cook on low flame till the rice and chicken are cooked(approx 15-18 mts).
10. Remove from heat and let it covered for another 10 minutes or so.
11. Drizzle a little butter once you take the lid off.
12. Serve hot!
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