Serves 1
Directions
- 1Mix all the spices mentioned together in a bowl.
- 2Add the curd to the chicken, spice mix and marinate for 30 minutes - 1 hour in the refrigerator.
- 3Heat oil in a pan, saute chopped onion and garlic, add chicken stock, the washed rice , turmeric and toast for 3-4 minutes then add water and let it cook.
- 4Cook the chicken in a pan till it gets charred.
- 5Slice before serving
- 6Prepare the sauce by mixing all the ingredients together and keep aside
- 7Assemble the bowl by first layering rice on one side, adding the sliced chicken, shredded lettuce, chopped tomatoes and cucumbers and pour a generous amount of the sauce
Ingredients
- 1 tsp Kashmiri Chilli powder/ paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- 0.5 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp oregano
- 1 tsp thyme
- 0.5 tsp cinnamon powder
- 350 g chicken thighs
- 1 cup curd/yogurt
- 150 g rice
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- 0.5 tsp turmeric
- 1 chicken stock cube
- 2 tbsp oil
- water
- 1 cup whisked yogurt
- 0.25 cup mayonnaise
- 2 garlic cloves, grated
- juice of 1/2 lime
- 0.5 tsp black pepper
- 1 tsp sugar
- salt
- chopped cucumbers
- chopped tomatoes
- shredded lettuce
Tips
- Use chicken thighs, as they don't dry out easily.
- The sauce is the best part of the dish.
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