Directions
- 1Trim the fat off chicken breast and cut into small cubes, about 1 inch.
- 2Marinate the chicken with full fat yogurt, ginger garlic paste, lemon juice, Tandoori Masala, salt, Kashmiri red chili for beautiful color and medium heat.
- 3Add a little bit of red food coloring to the chicken marinade for a vibrant red color (optional).
- 4Mix the chicken marinade thoroughly.
- 5Combine yogurt, sour cream, and mayonnaise for the white sauce.
- 6Add dried dill, black pepper, salt, and another squeeze of lemon to the white sauce.
- 7Stir the white sauce with a spoon; do not blend it to prevent it from becoming watery.
- 8Taste the white sauce and adjust seasonings to your preference.
- 9Pour the white sauce into a squeeze bottle for easy serving.
- 10Chop tomatoes and mini cucumbers for the side salad.
- 11Squeeze lemon juice and add salt to taste for the salad.
- 12Wash and thoroughly drain basmati rice.
- 13In a wide pot, melt oil and butter.
- 14Add chicken bouillon cubes, bay leaf, and a cinnamon stick for aromatics and sauté.
- 15Add the washed and drained rice to the pot and sauté until the oil is absorbed.
- 16Add turmeric to the rice for color.
- 17Add measured water to the rice.
- 18Finally, add a little bit of salt to the rice.
- 19Bring the rice to a boil.
- 20Add the lid, reduce heat to the lowest, and allow to cook for 20 minutes.
- 21Let the rice rest for an additional 15 minutes before lifting the lid.
- 22Cook the chicken in a cast iron skillet for 5 minutes on each side until cooked all the way through.
- 23Set the cooked chicken aside.
- 24On a large platter, lay down warm naan or any flatbread.
- 25Layer the rice on top of the naan.
- 26Place the cooked chicken on top of the rice.
- 27Drizzle with white sauce and garnish with cilantro.
- 28Serve with the white sauce and the salad on the side.
Ingredients
- 4 pounds chicken breast
- 1 cup plain full-fat yogurt
- 4 tablespoons ginger garlic paste
- 4 tablespoons Tandoori Masala
- 1.5 tsp salt
- 1 tablespoon Kashmiri Red Chili
- 0.5 lemon
- 0.5 tsp red food coloring
- 4 cups basmati rice
- 8 cups water
- 1 tablespoon butter
- 1 tablespoon oil
- 2 tsp turmeric
- 2 chicken bouillon cubes
- 0.5 inch cinnamon stick
- 1 bay leaf
- 0.5 tsp salt
- 6 tomatoes
- 6 mini cucumbers
- salt
- lemon
- 2 cups full-fat yogurt
- 0.5 cup sour cream
- 1 cup mayo
- 2 tsp dried dill
- 0.5 tsp black pepper
- 0.5 tsp salt
- lemon
- cilantro
- naan
Equipment
cutting boardknifemixing bowllemon squeezerspoonmeasuring spoonsqueezable bottlewide potstovewooden spoonlidcast iron skillettongsplatter
Tips
- Serve chicken over rice party platter style for a hit.
- Do not put the white sauce in a blender; it will become watery.
- Make the side salad close to when you are going to serve it so that it is fresh.
- Use a cast iron skillet for cooking the chicken to get a smoky flavor.
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