Directions
- 1Add yogurt, oil, ginger garlic paste, salt, fresh lime or lemon juice, chili powder, turmeric, cumin powder, and kasuri methi to a bowl.
- 2Whisk the ingredients together and coat the chicken thighs in the mixture.
- 3Sear the chicken thighs immediately on medium high heat until a nice sear is achieved on both sides. Alternatively, marinate for several hours.
- 4Set the seared chicken aside.
- 5Add butter to the pan and melt it, scraping off any black bits for flavor.
- 6Once melted, add chili powder and coriander powder, then mix it up.
- 7Add a can of crushed tomatoes and finely diced onions to the pan.
- 8Incorporate the ingredients, cover, and let it cook for 15 minutes.
- 9Take the whole spices out of the mixture.
- 10Use an immersion blender to blend the sauce until smooth.
- 11Add washed basmati rice and water or chicken stock to the pan.
- 12Mix it up again.
- 13Add the seared chicken back on top of the rice, including any chicken juices.
- 14Once the entire surface of water comes to a boil, cover the pan.
- 15Drop the heat to low and cook for around 25 minutes or until the rice is fully cooked.
- 16Top it off with heavy cream and kasuri methi.
Ingredients
- yogurt
- oil
- ginger garlic paste
- salt
- fresh lime or lemon juice
- chili powder
- turmeric
- cumin powder
- kasuri methi
- chicken thighs
- butter
- coriander powder
- 1 can can of crushed tomatoes
- finely diced onions
- whole spices
- washed basmati rice
- water or chicken stock
- heavy cream
- kasuri methi
Equipment
panimmersion blenderglass bowlstainless steel pan
Tips
- You can marinate the chicken for several hours for more flavor.
- Don't worry about the black stuff in the pan after searing the chicken, it's flavor.
- Don't forget the chicken juices when adding the chicken back to the rice.
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