Directions
- 1Add plain yogurt, neutral oil, ginger garlic paste, salt, fresh lime or lemon juice, chili powder, turmeric, cumin powder, and kasuri methi to a bowl.
- 2Whisk the marinade ingredients together until well combined.
- 3Coat the skinless chicken thighs in the marinade.
- 4Sear the marinated chicken thighs immediately on medium-high heat in a pan.
- 5Once a nice sear is achieved on both sides of the chicken, set it aside.
- 6Add butter to the same pan and scrape off any browned bits from the bottom.
- 7Once the butter is melted, add chili powder and coriander powder to the pan.
- 8Mix the spices with the melted butter.
- 9Add a can of crushed tomatoes to the pan.
- 10Add finely diced onions, ginger garlic paste, butter, pepper, bay leaves, cinnamon stick, and cloves to the pan.
- 11Incorporate all the ingredients in the pan.
- 12Add water to the pan.
- 13Cover the pan and let it cook for 15 minutes.
- 14Remove the whole spices from the pan.
- 15Use an immersion blender to blend the sauce until smooth.
- 16Add washed basmati rice to the smooth sauce.
- 17Add water or chicken stock to the pan.
- 18Mix the rice and liquid into the sauce.
- 19Add the seared chicken back on top of the rice and sauce mixture, including any chicken juices.
- 20Once the entire surface of the water comes to a boil, cover the pan.
- 21Drop the heat to low and cook for around 25 minutes or until the rice is fully cooked.
- 22Top it off with heavy cream and kasuri methi.
Ingredients
- 0.5 cup Plain Yogurt
- 1 tbsp Neutral Oil
- 1.5 tbsp Ginger Garlic paste
- Salt
- fresh lime or lemon juice
- 1.5 tbsp Chili powder
- Turmeric
- 0.5 tsp Cumin powder
- Kasuri Methi
- skinless Chicken thighs
- 3 tbsp Butter
- 0.5 tbsp Chili powder
- Coriander powder
- 15 oz can of crushed tomatoes
- 2 cups finely diced onions
- 2 tbsp GG Paste
- 1.5 tsp Pepper
- 3 Bay Leaves
- 1 Cinnamon Stick
- 5 6 Clove
- 1 cup Water
- 1 cup washed Basmati rice
- 1.5 cups water or Chicken stock
- Heavy cream
Equipment
panbowltongswooden spoonimmersion blenderlid
Tips
- You can let the chicken marinate for several hours for more flavor.
- Don't worry about the black stuff in the pan after searing the chicken, it's all flavor that just needs to be scraped off.
Related recipes
Sheet Pan Beef Kefta Wraps
Indian · Drink
Easy Chicken Tikka Masala
Indian · Drink
Chai
Indian · Drink
80/20 Hainanese Chicken and Rice (One Pot version)
Indian · Drink35m
Super Easy Hyderabadi Chicken
Indian · Drink45m
Coconut Shrimp Curry
Indian · Drink
Kali Mirch Paneer
Indian · Drink10m
Greek Chicken Bowl
Indian · Drink
Easy Dal
Indian · Drink20m
Vendakkai Peanut Fry
Indian · Drink12m
Optimized Turmeric and Ginger Shots
Indian · Drink
Coconut Chickpeas
Indian · Drink